Ginger-Garlic Chicken Stir-Fry with Rice
- Total Time
Lots of fresh garlic and ginger give this chicken-veggie stir fry tons of flavor. Stir the chili paste in or leave it on the side to suit your taste.
uncooked boneless skinless chicken breast(s)¾ pound(s), cut into 1/2-in wide strips
teriyaki sauce¼ cup(s), reduced-sodium recommended, divided
canola oil2 tsp, divided
uncooked broccoli2 cup(s), small florets
sweet red pepper(s)1 medium, quartered lengthwise, thinly sliced crosswise
uncooked carrot(s)1 large, thinly sliced
canned water chestnut(s)1 cup(s), drained, chopped
uncooked scallion(s)4 medium, whites cut in 1-in pieces, greens sliced, divided
fat-free reduced sodium chicken broth½ cup(s), divided
ginger root1 Tbsp, fresh, chopped (or to taste)
minced garlic1 Tbsp
water2 Tbsp, optional
sambal oelek½ tsp, chili paste or to taste (optional)
long grain cooked brown rice2 cup(s)
- Combine chicken and 2 tablespoons teriyaki sauce in a medium bowl; let stand 10 minutes.
- Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add chicken and stir-fry until lightly browned and cooked through, about 3 minutes; remove to a plate.
- Add remaining teaspoon oil, broccoli, pepper, carrot, water chestnuts and white part of scallions to same skillet; drizzle with 1/4 cup broth and reduce heat to medium-high. Stir-fry until vegetables are crisp-tender, about 8 minutes.
- Add scallion greens, ginger and garlic to skillet; stir-fry until fragrant, about 1 minute.
- Add chicken and any accumulated juices back to skillet; add remaining 1/4 cup broth, remaining 2 tablespoons teriyaki sauce and water. Cook, until heated through, stirring, about 1 minute. Stir in chili paste, if using. Serve with rice. Yields about 1 1/4 cups chicken-vegetable mixture and 1/2 cup rice per serving.