Description
A quick and flavorful chicken stir-fry with ginger and garlic.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 2 green onions, sliced
Instructions
- In a medium bowl, combine chicken, soy sauce, and cornstarch. Let marinate for 10 minutes.
- Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add ginger and garlic to the skillet and cook for 30 seconds until fragrant.
- Add bell pepper, broccoli, and snap peas. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Return chicken to the skillet. Add green onions and stir to combine.
- Serve immediately with rice or noodles.
Notes
- Adjust vegetables based on preference.
- For extra spice, add a pinch of red pepper flakes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg