Wok-Seared Ginger Chicken and Broccoli

Tender strips of chicken breast tossed with crisp broccoli florets, protein-rich edamame, and aromatic ginger in a light savory sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.52/serving

Dietary

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

Tags

• stir-fry
• sauté
• quick
• healthy
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless, sliced thin)
• 1 tablespoon toasted sesame oil
• 4 cup broccoli florets (cut into bite-sized florets)
• 1 cup shelled edamame (thawed)
• 1 tablespoon fresh ginger (peeled, minced)
• 3 clove garlic (minced)
• 0.5 cup vegetable broth (low sodium)
• 1 tablespoon gluten-free tamari (reduced sodium)
• 1 teaspoon cornstarch
• 2 cup brown rice (cooked from instant pouch)

Instructions

1. In a small bowl, whisk together low-sodium vegetable broth, gluten-free tamari, and cornstarch until smooth.
2. Heat toasted sesame oil in a large wok or non-stick skillet over high heat until shimmering.
3. Add sliced chicken breast and stir-fry for 4 minutes until browned and cooked through to 165°F.
4. Add broccoli florets, shelled edamame, minced fresh ginger, and minced garlic; stir-fry for 3 minutes until broccoli is vibrant green and crisp-tender.
5. Pour in the sauce mixture and stir constantly for 1 to 2 minutes until glossy and slightly thickened, then serve immediately over warm brown rice.

Notes

Pre-cooked microwave brown rice pouches save time and ensure accurate portioning.

Nutrition (per serving)

• Calories: 339
• Protein: 32.5 g
• Carbohydrates: 34.7 g
• Fat: 7.9 g
• Fiber: 5.7 g
• Sodium: 419 mg
• Saturated Fat: 1.1 g
• Sugar: 2 g
• Cholesterol: 80 mg