Name: Ginger-Garlic Chicken Thighs with Stir-fried Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.5 tbsp avocado oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tbsp fresh ginger; 2 cloves garlic; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

549 calories

Protein: 46g; 33% of calories
Carbs: 24g; 17% of calories
Fat: 32g; 51% of calories

Instructions

Prep 15 min · Cook 15 min

Cut the chicken thighs into 1-inch bite-sized pieces and season with sea salt and black pepper.
In a small bowl, whisk together the tamari, toasted sesame oil, minced ginger, minced garlic, and rice vinegar to create the stir-fry sauce.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet in a single layer and cook for 5-6 minutes until browned and cooked through, then remove and set aside.
In the same skillet, add the broccoli, red bell pepper, and sugar snap peas, stir-frying for 4-5 minutes until they are crisp-tender and brightly colored.
Return the chicken to the skillet, pour the sauce over the mixture, and toss for 1-2 minutes until everything is well-coated and the sauce has slightly thickened.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes