Ginger Chicken Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 83 milligrams
- Sodium
- 333 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 5 grams
- Protein
- 35 grams
- Sugar
- 3 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon soy sauce, plus more for serving
3/4 cup low-sodium chicken broth
2 teaspoons rice wine vinegar
3 tablespoons vegetable oil
4 cloves garlic, sliced
2 tablespoons minced peeled fresh ginger
8 ounces snow peas, trimmed
1 bunch broccolini, trimmed and halved lengthwise if thick
4 scallions, thinly sliced
2 1/2 cups cooked white rice or quinoa, for serving
Toasted sesame seeds, for topping
Directions
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.