Stir-Fried Chicken With Gingered Vegetables

Submitted by Annacia

"This healthy stir-fry is also delicious. Why go out and pay restaurant prices when you can eat so well at home?"

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 16 ounces chicken breasts, sliced into strips
• salt, to taste
• fresh ground black pepper
• 2 teaspoons vegetable oil
• 2 cups broccoli florets
• 2 teaspoons sesame oil
• 2 1⁄2 garlic cloves, peeled
• 4 teaspoons freshly grated ginger, more ot less to your taste
• 1 1⁄3 cups sliced carrots
• 1 1⁄3 cups snow peas
• 2⁄3 large red bell pepper, sliced into strips
• 1⁄8 teaspoon hot pepper flakes (or to taste)
• 4 teaspoons rice vinegar, apple cider vinegar also works well
• 2 teaspoons low sodium soy sauce

directions

1. Bring a medium pot of salted water to a boil.
2. Meanwhile, season the chicken with salt and pepper.
3. Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
4. When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
5. Turn off the heat and transfer the chicken to a plate.
6. Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
7. Drain and set aside.
8. Add the sesame oil and garlic cloves to the wok.
9. Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
10. Remove the garlic, add the ginger and cook for another minute.
11. Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
12. Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
13. Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
14. Serve immediately over a bed of rice.

Reviews

[breezermom]

I loved this! There isn't much sauce, but with the ginger and garlic, the taste is perfect. I elected to eat it without rice or noodles, as I am really watching my carbs right now, and this was a wonderful dinner for me tonight. Thanks for sharing your yummy recipe.

 

[hattie1711]

This was fantastic.My husband and I loved it and I didn't change a thing.

 

[duonyte]

This is a quick dinner, especially if you use frozen stir-fry vegetable mix, which is what I did - I find this to be a great shortcut. I keep peeled ginger root chunks in the freezer, so it's always ready for use. I also managed to pour sesame oil over the kitchen floor, so I'll be thinking of this dish a lot over the next week or so!

 

[teresas]

I was pleasantly surprised with the flavors! I really thought that with so little liquid that there couldn't possibly be a burst of greatness...but once again I was wrong. I served this tasty dish over soba noodles instead of rice. They worked great together. I made as posted with the exception of cutting the recipe in half. I used chicken tenders cut into strips. This is delicious, quick and easy...what more can you ask for. Thanks for posting. Made of Spring PAC 2011.

 

[Breezytoo]

This is such a yummy dish and so easy to prepare! I skipped the vegetable oil for browning the chicken and just used a shot of cooking spray which worked well. This doesn't have much "sauce", but you don't need it because the sesame oil and spices/seasonings that cook up with the veggies give you flavor in every bite. I used the full 4 teaspoons of grated ginger because we love it and the rice vinegar as well. My only mistake was forgetting to add the hot pepper flakes, which I could do without, but hubby would have loved the extra zip :) Thanks for sharing your recipe :)