5

Ginger-Garlic Chicken Stir-Fry with Rice

Total Time
45 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
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.
Ingredients

uncooked boneless skinless chicken breast(s)

¾ pound(s), cut into 1/2-in wide strips

teriyaki sauce

¼ cup(s), reduced-sodium recommended, divided

canola oil

2 tsp, divided

uncooked broccoli

2 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 broth

½ cup(s), divided

ginger root

1 Tbsp, fresh, chopped (or to taste)

minced garlic

1 Tbsp

water

2 Tbsp, optional

sambal oelek

½ tsp, chili paste or to taste (optional)

long grain cooked brown rice

2 cup(s)

Instructions

  1. Combine chicken and 2 tablespoons teriyaki sauce in a medium bowl; let stand 10 minutes.
  2. 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.
  3. 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.
  4. Add scallion greens, ginger and garlic to skillet; stir-fry until fragrant, about 1 minute.
  5. 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.

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