Name: Ginger-Tamari Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.25 cup dry white rice; 1 tsp sesame oil; 1 cup raw bok choy; 0.5 cup raw carrots; 1 tbsp tamari; 1 tsp raw ginger; 1 tbsp raw green onion tops; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

459 calories

Protein: 45g; 40% of calories
Carbs: 46g; 41% of calories
Fat: 10g; 19% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the white rice under cold water, then combine with 0.5 cup water in a small saucepan; bring to a boil, cover, and simmer on low for 15 minutes.
While the rice cooks, cut the chicken breast into 1-inch cubes and season them with the sea salt and black pepper.
Thinly slice the carrots into rounds and chop the bok choy into bite-sized pieces, keeping the white stems and green leaves together.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken to the skillet and sauté for 5 to 6 minutes until golden brown and fully cooked through.
Add the carrots, bok choy, and grated raw ginger to the pan and stir-fry for 3 to 4 minutes until the vegetables are tender and vibrant.
Pour in the tamari and add the raw green onion tops, tossing for 1 minute to glaze the chicken and vegetables.
Remove from heat and serve the stir-fry over the fluffy cooked rice.

Nutrition

Ingredients

Instructions

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