Ginger Soy Chicken Stir-Fry

Name: Ginger Soy Chicken Stir-Fry
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.25 lbs Chicken Breast; 3 cups Jasmine Rice; 2 cups Broccoli; 1 Bell Pepper; 1 Carrot; 3 cloves Garlic; 2 tablespoon Ginger; 0.5 cup soy sauce; 1 tablespoon sesame oil; 1 tablespoon cornstarch

Tender chicken and crisp vegetables tossed in a bright ginger-soy sauce over rice, a weeknight stir-fry thats faster and better than takeout.

25 min · Beginner · 350 cal · 36g protein · $1.80/serving · Japanese

Healthy High-Protein Quick & Easy

25minutes

4servings

350calories

36gprotein

$1.80per serving

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Ingredients (serves 4)

1.25 lbs Chicken Breast
3 cups Jasmine Rice
2 cups Broccoli
1 Bell Pepper
1 Carrot
3 cloves Garlic
2 tablespoon Ginger
0.5 cup soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch

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Instructions

1
Cook jasmine rice according to package directions.
2
Cut chicken into 1-inch cubes. Chop broccoli into florets and cut bell pepper and carrot into bite-sized pieces.
3
Whisk soy sauce with minced garlic, ginger, and cornstarch in a small bowl.
4
Heat sesame oil in a wok or large skillet over high heat. Add chicken and stir-fry for 5 minutes until mostly cooked.
5
Add carrot and broccoli, stir-fry for 3 minutes until tender-crisp.
6
Pour sauce over and toss until everything is coated and glossy. Serve over rice.