Name: Sesame ginger chicken stir-fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced into thin strips; 1/4 cup white rice; 3/4 cup water; 3 oz broccoli florets, cut into small pieces; 1/2 red bell pepper, thinly sliced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 3/4 tsp honey; 1 tbsp rice vinegar; 1 tsp cornstarch; 1 green onions, thinly sliced; 1/4 tsp salt

Instructions

Prep 25 min · Cook 10 min

In a small saucepan, combine the rice, 1/2 cup of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, cornstarch, and the remaining 3 1/2 tbsp of water in a small bowl.
Pat the chicken dry and season with the rest of the salt. Heat half the sesame oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes. Flip and cook for 2 minutes more until browned and cooked through. Transfer to a plate. Done when opaque in the center, 165°F.
Wipe the skillet clean and heat the remaining sesame oil. Add the broccoli and bell peppers. Stir-fry for 2 minutes. Add 2 tablespoons of water, cover, and steam for 2 minutes. Uncover and cook until any remaining liquid evaporates.
Add the garlic and ginger to the skillet. Cook, stirring constantly, for 30 seconds until fragrant. Whisk the sauce again and pour it into the pan. Return the chicken and any juices to the pan. Toss everything for 1 minute until the sauce is glossy and thickened.
Fluff the rice with a fork and scoop it onto a plate. Top with the chicken and vegetable stir-fry and garnish with green onions.

Nutrition

Ingredients

Instructions

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