Sautéed Ginger-Soy Chicken

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.

Dietary

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Ingredients

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)