Chicken Stir Fry for Ginger Lovers
Experience a symphony of bold, zesty flavors with this "Chicken Stir Fry for Ginger Lovers," a quick and vibrant dish designed to delight your taste buds. Packed with aromatic fresh ginger—used both in the marinade and stir fry—this recipe is a haven for ginger enthusiasts. Tender strips of marinated chicken breast are perfectly seared and tossed with a medley of crisp red bell peppers, broccoli, and carrots, all coated in a savory-sweet sauce made with soy sauce, oyster sauce, and a touch of honey. Fast and flavorful, this easy stir fry is ready in just 35 minutes, making it a perfect weeknight dinner to serve over fluffy jasmine rice. Whether you're craving a healthier takeout alternative or a crowd-pleasing dinner, this ginger-forward dish will leave everyone reaching for seconds! Keywords: chicken stir fry, ginger lovers, quick dinner, healthy recipe, stir fry vegetables, easy weeknight meal.
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 3 tablespoons Fresh ginger
- 4 cloves Garlic cloves
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 3 tablespoons Vegetable oil
- 1 Red bell pepper
- 2 cups Broccoli florets
- 1 Carrot
- 2 Green onions
- 4 cups Cooked jasmine rice
Instructions
Thinly slice the chicken breast into bite-sized strips and place it into a bowl.
Peel and grate 2 tablespoons of fresh ginger (reserve the remaining 1 tablespoon) and mince 3 garlic cloves.
In a small bowl, combine soy sauce, oyster sauce, honey, and cornstarch. Mix well and pour half of the mixture over the sliced chicken. Toss to coat and let the chicken marinate for 10 minutes.
While the chicken marinates, prepare the vegetables: slice the red bell pepper into strips, cut the carrot into matchsticks, chop the broccoli florets into smaller pieces, and thinly slice the green onions. Grate the remaining 1 tablespoon of fresh ginger.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Once hot, add the marinated chicken and stir fry for 4-5 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the grated ginger and minced garlic, cooking for 30 seconds until fragrant.
Add the broccoli, bell pepper, and carrot to the skillet. Stir fry for 4-5 minutes, or until the vegetables are slightly tender but still crisp.
Return the chicken to the skillet and pour in the remaining soy sauce mixture. Toss everything together and stir fry for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Remove from heat and garnish with sliced green onions.
Serve the stir fry immediately over warm jasmine rice.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
