Ginger Chicken Stir Fry

🛒 Ingredients

• Boneless, skinless chicken breast 150 g · 165 kcal
• Fresh ginger, minced 15 g · 12 kcal
• Garlic, minced 5 g · 7 kcal
• Broccoli florets 100 g · 34 kcal
• Red bell pepper, sliced 50 g · 16 kcal
• Carrots, julienned 30 g · 12 kcal
• Green onions, sliced 10 g · 3 kcal
• Low sodium soy sauce 20 g · 15 kcal
• Rice vinegar 10 g · 2 kcal
• Toasted sesame oil 5 g · 45 kcal
• Low sodium chicken broth 50 g · 5 kcal
• Cornstarch 5 g · 18 kcal
• Vegetable oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Cut chicken breast into 1-inch pieces and set aside. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chicken broth, cornstarch, and sugar to create the stir-fry sauce.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 3-5 minutes. Remove chicken from the wok and set aside.
3. Add minced ginger and garlic to the wok and stir-fry for 30 seconds until fragrant. Add broccoli, bell pepper, and carrots, stir-fry for 2-3 minutes until vegetables are crisp-tender.
4. Return the cooked chicken to the wok with the vegetables. Stir the sauce mixture again, then pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the ingredients, about 1 minute.
5. Garnish with sliced green onions and serve immediately, optionally with rice.