Shanghai Garlic Chicken Stir-Fry

Name: Shanghai Garlic Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 tablespoon olive oil; 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 pound snap peas (trimmed); 0.5 cup chicken broth; 0.25 cup soy sauce; 1 tablespoon cornstarch; 1 teaspoon sesame oil; 0.5 teaspoon red pepper flakes; 2 cup instant brown rice (uncooked); 1 tablespoon green onions (sliced)

Tender chicken and crisp snap peas stir-fried in a savory garlic-ginger sauce, served over quick-cooking brown rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: East Asian
Difficulty: Easy
Cost: $3.89/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 tablespoon olive oil
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 pound snap peas (trimmed)
0.5 cup chicken broth
0.25 cup soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
0.5 teaspoon red pepper flakes
2 cup instant brown rice (uncooked)
1 tablespoon green onions (sliced)

Instructions

Cook the instant brown rice according to package directions while you prepare the stir-fry.
In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, sesame oil, and red pepper flakes. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken breast pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add the minced garlic and grated fresh ginger to the skillet and sauté for 1 minute until fragrant.
Add the snap peas to the skillet and stir-fry for 3-5 minutes, until tender-crisp.
Return the cooked chicken to the skillet. Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
Serve the Shanghai Garlic Chicken Stir-Fry immediately over the cooked instant brown rice. Garnish with sliced green onions, if desired.

Notes

Adjust red pepper flakes to your preferred spice level. For a richer flavor, you can marinate the chicken for 15 minutes before cooking, but it's not necessary for a quick meal.

Nutrition (per serving)

Calories: 435
Protein: 33.1 g
Carbohydrates: 48.5 g
Fat: 12.7 g
Fiber: 3.9 g
Sodium: 1118 mg
Saturated Fat: 1.7 g
Sugar: 2.8 g
Cholesterol: 80 mg