Wok-Kissed Chicken & Vegetable Stir-Fry

Tender chicken and crisp mixed vegetables tossed in a savory ginger-garlic sauce, served over fluffy white rice for a speedy weeknight stir-fry.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.42/serving

Dietary

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

Tags

• quick
• savory
• stir-fry

Ingredients

• 1.5 cup instant white rice
• 1 pound chicken breast (boneless, skinless, cut into thin strips)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 package frozen stir-fry vegetables
• 0.33 cup low sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 tablespoon brown sugar

Instructions

1. Cook instant white rice according to package directions. Set aside.
2. Toss chicken breast strips with 1 tablespoon cornstarch.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 3-5 minutes, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
4. Add frozen stir-fry vegetables to the skillet and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
5. In a small bowl, whisk together low sodium soy sauce, sesame oil, fresh ginger, garlic, and brown sugar until well combined.
6. Return chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, tossing to coat. Cook for 1-2 minutes, until the sauce thickens slightly.
7. Serve the stir-fry immediately over the cooked white rice.

Notes

You can easily swap chicken for turkey or thin-sliced beef if preferred.

Nutrition (per serving)

• Calories: 420
• Protein: 34.2 g
• Carbohydrates: 44.5 g
• Fat: 12 g
• Fiber: 4 g
• Sodium: 1250 mg
• Saturated Fat: 2.2 g
• Sugar: 7 g
• Cholesterol: 85 mg