Sautéed Ginger-Soy Chicken

Tender chicken breast and colorful frozen mixed vegetables quickly stir-fried in a savory ginger-soy sauce, served alongside perfectly steamed microwaveable rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $5.39/serving

Dietary

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

Tags

• quick
• stir-fry
• savory
• healthy

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 12 ounce frozen mixed vegetables
• 3 tablespoon soy sauce
• 1 tablespoon garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon sesame oil
• 2 microwaveable white rice pouches

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Season 1 pound chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
2. Add 1 (12 ounce) bag frozen mixed vegetables to the skillet and cook for 3-5 minutes, stirring occasionally, until tender-crisp.
3. While vegetables cook, in a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon minced garlic, 1 tablespoon grated fresh ginger, and 1 teaspoon sesame oil.
4. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
5. Prepare 2 (8 ounce) pouches microwaveable white rice according to package directions. Serve the ginger-soy chicken and vegetables over the prepared rice.

Notes

You can add a sprinkle of toasted sesame seeds or chopped green onions as a garnish if desired for extra flavor and presentation.

Nutrition (per serving)

• Calories: 550
• Protein: 48.5 g
• Carbohydrates: 50.1 g
• Fat: 19.5 g
• Fiber: 6.8 g
• Sodium: 1400 mg
• Saturated Fat: 3.5 g
• Sugar: 6.2 g
• Cholesterol: 120 mg