The best thing about stir fries is that the whole meal is cooked in one pan. Aside from the rice or noodles, the meat and vegetables are brought together in a happy medley of flavors and textures. This quick and easy recipe combines chicken with a ton of vegetables like carrots, snow peas, broccoli, red bell pepper and more in a fragrant sauce seasoned with garlic and ginger. If you are on a low carb diet, you can skip the rice all together and eat the chicken stir fry on its own.
Ginger Chicken and Broccoli Bowl
2 tablespoons canola oil or other flavorless oil, divided
3 chicken breasts, cubed
1 inch piece fresh ginger, finely minced
2 garlic cloves, finely minced1/2 yellow onion, sliced
2 cups broccoli
1 cup carrots, julienne
1 cup snow peas, sliced
1 cup red bell pepper, sliced
1 tablespoon soy sauce
1/2 teaspoon sriracha or other Asian style hot sauce
1/4 teaspoon sesame oil
1/8 teaspoon red pepper flakes
1/8 teaspoon white sesame seeds
kosher salt and freshly ground pepper, to taste
1 cup brown rice
Step 1: Cook brown rice according to package directions.
Step 2: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Season the chicken liberally with salt and pepper. Add the chicken to the hot pan and cook, stirring occasionally, until browned and juices run clear. Remove the chicken and set aside.
Step 3: Add the remaining tablespoon of oil to the pan. Add the onion, garlic and ginger and cook until fragrant and onion begins to soften and turn translucent, about 5 minutes. Add the carrots, snow peas, red pepper and broccoli and continue to cook until vegetables have softened.
Step 4: Stir in soy sauce, sriracha, sesame oil, red pepper flakes. Bring to a low simmer and cook for 3 to 5 minutes. Add the cooked cubed chicken back into the pan. Toss to coat the chicken. Cook until chicken is warmed through, about 1 to 2 minutes. Garnish with sesame seeds and serve immediately over brown rice.