30-Minute Garlic Ginger Chicken Stir Fry
30-Minute Garlic Ginger Chicken Stir Fry might be a good recipe to expand your main course repertoire. This recipe makes 3 servings with 427 calories, 41g of protein, and 19g of fat each. For $2.71 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 145 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of braggs liquid aminos, fresh ginger, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by The Roasted Root. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. With a spoonacular score of 96%, this dish is spectacular. Similar recipes include Ginger-garlic Chicken Stir Fry With Soy-sesame Noodles, 10-Minute Ginger Shrimp Snow Pea Stir Fry, and 30 Minute Sweet Asian Chili Pork, Ginger and Tangerine Stir Fry.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
3 tablespoons liquid aminos*
1 medium head broccoli, chopped into florets
1 large carrot, peeled and sliced diagonally
2 tablespoons red chili sauce (such as Sriracha), optional
3 tablespoons coconut oil
2 tablespoons fresh ginger, peeled and grated
3 cloves garlic, minced
1 large red bell pepper, cut into match sticks
Salt to taste
1 pound boneless skinless chicken breasts, cut into thin strips
½ large yellow onion, sliced
Equipment:
frying pan
wok
Cooking instruction summary:
NOTE: If serving the meal with rice, start cooking it following package instructions before you chop the vegetables. I find 1 cup of dry rice yields the perfect amount of cooked rice for serving the stir fry.Heat the coconut oil in a large wok or skillet to medium-high. Add the onion, bell pepper, carrot, broccoli, and ginger, and saute, stirring occasionally, 8 minutes. While vegetables are cooking, cut chicken breasts into thin strips.Move the vegetables off to one side of the wok/skillet and add the chicken and garlic. Allow chicken to brown 3 minutes before stirring it into the rest of the stir fry. Add the liquid aminos and sriracha. Cover and cook 5 to 8 minutes, or until chicken is cooked through.Taste stir fry and add sea salt or additional liquid aminos to taste. Serve over cooked rice.
Step by step:
1. NOTE: If serving the meal with rice, start cooking it following package instructions before you chop the vegetables. I find 1 cup of dry rice yields the perfect amount of cooked rice for serving the stir fry.
2. Heat the coconut oil in a large wok or skillet to medium-high.
3. Add the onion, bell pepper, carrot, broccoli, and ginger, and saute, stirring occasionally, 8 minutes. While vegetables are cooking, cut chicken breasts into thin strips.Move the vegetables off to one side of the wok/skillet and add the chicken and garlic. Allow chicken to brown 3 minutes before stirring it into the rest of the stir fry.
4. Add the liquid aminos and sriracha. Cover and cook 5 to 8 minutes, or until chicken is cooked through.Taste stir fry and add sea salt or additional liquid aminos to taste.
5. Serve over cooked rice.
Nutrition Information:
covered percent of daily need
