Wok-Fired Ginger Chicken & Veggie Medley

Tender pieces of chicken and a colorful array of fresh vegetables tossed in a savory ginger-soy sauce, served over fluffy jasmine rice.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Medium
• Cost: $2.55/serving

Dietary

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

Tags

• healthy
• savory
• stir-fry

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 3 tablespoon soy sauce (low-sodium)
• 1 tablespoon cornstarch
• 4 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 tablespoon brown sugar
• 0.25 cup chicken broth
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 cup broccoli florets
• 1 carrot (medium, peeled and thinly sliced)
• 1.5 cup jasmine rice (uncooked)
• 0.25 cup green onions (chopped, for garnish)

Instructions

1. If not already cooked, prepare 1 1/2 cups uncooked jasmine rice according to package directions, setting aside. In a medium bowl, combine 1 1/2 pounds chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss to coat and set aside to marinate for at least 10 minutes.
2. In a small bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon brown sugar, and 1/4 cup chicken broth. Set the sauce aside.
3. Heat 1 tablespoon sesame oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from the wok and set aside.
4. Add 1 red bell pepper, 1 yellow bell pepper, 1 cup broccoli florets, and 1 medium carrot to the hot wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over everything and stir to coat. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened slightly.
6. Serve the wok-fired ginger chicken and vegetable medley immediately over the cooked jasmine rice. Garnish with chopped green onions, if desired.

Notes

Ensure your wok or skillet is very hot before adding ingredients for best results. You can substitute snap peas or snow peas for some of the other vegetables.

Nutrition (per serving)

• Calories: 405
• Protein: 37.8 g
• Carbohydrates: 44.5 g
• Fat: 10.2 g
• Fiber: 4 g
• Sodium: 780 mg
• Saturated Fat: 1.8 g
• Sugar: 7.5 g
• Cholesterol: 82 mg