Name: Spicy ginger-garlic chicken stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz chicken breast, cut into 1-inch cubes; 1/4 cup jasmine rice; 1 tbsp cornstarch; 1 1/2 tsp avocado oil; 1/2 tsp sesame oil; 1 tbsp coconut aminos; 1 tsp honey; 1/2 tsp rice vinegar; 1 clove garlic, minced; 1 tsp ginger, grated; 1 dried red Thai chilies, broken in half; 1.5 oz broccoli florets; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup water; 1/2 tsp red pepper flakes

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the jasmine rice and water. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from the heat and let rest for 5 minutes.
While the rice cooks, toss the cubed chicken in a bowl with cornstarch, salt, and black pepper. In a small bowl, whisk together the coconut aminos, honey, and rice vinegar.
Place the broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for 5 minutes until tender-crisp.
Heat the avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 minutes, flipping occasionally, until golden brown and the centers are opaque. Done when opaque in the center, 165°F.
Stir in the minced garlic, grated ginger, red pepper flakes, and dried chilies. Cook for 1 minute until fragrant. Add the coconut aminos mixture and the sesame oil. Toss for 1 to 2 minutes until the sauce has thickened into a glossy glaze.
Spoon the spicy glazed chicken over the cooked jasmine rice and place the steamed broccoli alongside. Note that the dried chilies are for flavor and heat; set them aside while eating. Add extra red pepper flakes if more heat is desired.

Nutrition

Ingredients

Instructions

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