30-Minute Garlic Ginger Chicken Stir Fry
User Reviews
4.3
18 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
3 Servings
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Calories
444 kcal
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Course
Main Course
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Cuisine
Chinese
30-Minute Garlic Ginger Chicken Stir Fry
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30-Minute Garlic Ginger Chicken Stir Fry is a quick and easy dinner recipe, marvelous for whipping up any night of the week!
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Ingredients
- 3 tablespoons avocado oil or coconut oil
- ½ large yellow onion sliced
- 1 large red bell pepper cut into match sticks
- 1 large carrot peeled and sliced diagonally
- 1 medium head broccoli chopped into florets
- 2 tablespoons fresh ginger peeled and grated
- 3 cloves garlic minced
- 2 large boneless skinless chicken breasts about 1.33 lbs, cut into thin strips
- 3 tablespoons liquid aminos*
- 1 to 2 Tbsp red chili sauce such as Sriracha, optional
- 1 to 2 tsp fish sauce optional
- salt to taste
Instructions
- Heat the avocado oil in a large skillet (I use a 12-inch skillet that has deep sides and comes with a lid) over medium-high heat. If you have a large wok or sauté pan, feel free to use it.
- Add the onion, bell pepper, broccoli, and carrots. Sprinkle with sea salt and cook veggies, stirring occasionally until the vegetables begin to soften, about 3 minutes.
- Stir in the grated fresh ginger and minced garlic and cook for another 1 to 2 minutes, until fragrant.
- Move the vegetables off to one side of the skillet and place the cut raw chicken on the open surface. Allow the chicken to brown for 2 to 3 minutes before stirring it into the vegetables.
- Add in the coconut aminos, sriracha, and fish sauce (if adding) and stir well. Reduce the heat to medium heat, cover the skillet with a lid and cook for 4 to 6 minutes, or until the chicken is cooked through and the vegetables have reached your desired level of doneness. Taste the stir fry for flavor and add more salt to your personal taste.
- Once the chicken is fully cooked, you’re ready to serve your stir fry; however, if you’d like the sauce to be thicker, you can increase the heat to high and continue cooking until much of the liquid has evaporated. I don’t do this step because I like pouring the juices over the rice.
Notes
- *Or low-sodium soy sauce
- Steam rice before you start cooking the stir fry if you're serving the stir fry with rice.
Nutrition Information
Show Details
Serving
1(of 3)
Calories
444kcal
(22%)
Carbohydrates
15g
(5%)
Protein
50g
(100%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
Cholesterol
115mg
(38%)
Sodium
1186mg
(49%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1(of 3) | |
| Calories | 444kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 50g | 100% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 115mg | 38% |
| Sodium | 1186mg | 49% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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