Sautéed Ginger Chicken

Tender chicken strips and crisp mixed vegetables tossed in a savory ginger-garlic sauce, served over fluffy white rice. A quick and flavorful meal perfect for any weeknight.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.39/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• savory
• stir-fry

Ingredients

• 6 ounce chicken breast (boneless, skinless, cut into thin strips)
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 cup mixed vegetables
• 0.25 cup low-sodium soy sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon black pepper
• 1 teaspoon cornstarch
• 0.5 cup instant white rice

Instructions

1. Cook the instant white rice according to package directions. Set aside.
2. In a small bowl, whisk together the low-sodium soy sauce, sesame oil, and cornstarch. Set aside.
3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken breast strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add the minced garlic, grated fresh ginger, and frozen mixed vegetables to the skillet. Sauté for 3-5 minutes, until vegetables are tender-crisp.
5. Return the cooked chicken to the skillet. Pour in the prepared soy sauce mixture and black pepper, stirring constantly until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
6. Serve the Sautéed Ginger Chicken and vegetables immediately over the cooked white rice.

Notes

Leftovers store well in an airtight container for up to 3 days. Adjust the amount of ginger to your liking.

Nutrition (per serving)

• Calories: 430
• Protein: 31.5 g
• Carbohydrates: 44.5 g
• Fat: 9.3 g
• Fiber: 2 g
• Sodium: 450 mg
• Saturated Fat: 1.5 g
• Sugar: 1 g
• Cholesterol: 60 mg