Name: Garlic ginger chicken stir-fry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1/3 cup long-grain brown rice; 3/4 cup water; 3/4 tsp salt; 10 oz boneless skinless chicken breast, sliced into 1/2-inch strips; 5 oz broccoli florets, cut into small pieces; 3.5 oz sugar snap peas, trimmed; 3 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 2 tbsp low sodium soy sauce; 2 tsp honey; 1 1/2 tsp cornstarch; 1 tbsp canola oil; 1/2 tsp red pepper flakes

Instructions

Prep 20 min · Cook 40 min

Combine the rice, water, and half the salt in a small saucepan over high heat. Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes until the water is absorbed. Remove from the heat and let rest, covered, for 5 minutes.
While the rice simmers, whisk the soy sauce, honey, cornstarch, and red pepper flakes together in a small bowl until the cornstarch is dissolved.
Heat half the oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and season with the remaining salt. Cook for 3 minutes, flip, and cook for 3 minutes more until golden and cooked through. Done when opaque in the center, 165°F.
Remove the chicken from the skillet. Add the remaining oil, broccoli, and snap peas. Sauté for 4 to 5 minutes until the vegetables are tender-bright. Add the garlic and ginger and cook for 1 minute until fragrant.
Return the chicken to the skillet. Pour the soy mixture over the chicken and vegetables. Toss constantly and cook for 1 to 2 minutes until the sauce has thickened and coats everything evenly. Serve over the warm brown rice.

Nutrition

Ingredients

Instructions

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

More lunch recipes