Ginger-Garlic Chicken & Veggie Stir-fry
9. stu 2025.
Looking for a weeknight dinner that's fast, flavorful, and genuinely good for you? Your search ends here. This Ginger-Garlic Chicken & Veggie Stir-fry is a culinary triple-threat: it’s incredibly quick to prepare, bursting with vibrant colors, and packed with a savory punch that will have everyone asking for seconds.
Forget takeout menus. With just a handful of fresh ingredients and about 30 minutes, you can create a wholesome dish that rivals your favorite restaurant. The combination of zesty ginger, aromatic garlic, and a savory soy-sesame sauce perfectly coats tender chicken and crisp-tender vegetables. Served over a bed of wholesome brown rice, it’s a complete, satisfying meal.
Ingredients You'll Need
- 300g boneless chicken breast, thinly sliced
- 400g mixed vegetables (bell peppers, snap peas, carrots, broccoli), chopped
- 120g uncooked brown rice
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 30ml low-sodium soy sauce or tamari
- 15ml sesame oil
- 1 tbsp olive oil
- 2 green onions, sliced
- 1 tsp sesame seeds (optional garnish)
- Black pepper to taste
Step-by-Step Instructions
- Cook the brown rice according to package directions. This usually takes about 20-25 minutes.
- While the rice cooks, heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and cook until golden and cooked through. Season with black pepper and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
- Add the mixed vegetables to the skillet. Stir-fry for 4-6 minutes until they are crisp-tender.
- Return the cooked chicken to the skillet with the vegetables. Pour the low-sodium soy sauce and sesame oil over everything and toss to combine.
- Cook for another 1-2 minutes until the sauce has slightly thickened and coats the chicken and vegetables.
- Serve the stir-fry immediately over the cooked brown rice. Garnish with sliced green onions and a sprinkle of sesame seeds, if desired.
Tips & Substitutions
Meal Prep Magic: To make this dish even faster, do your prep ahead of time! Chop all your vegetables, mince the garlic, and grate the ginger in the morning or the day before. Store them in airtight containers in the fridge for a super-speedy assembly.
Turn Up the Heat: If you enjoy a bit of spice, add a pinch of red pepper flakes along with the garlic and ginger. You can also add a drizzle of sriracha at the end for an extra kick.
Protein & Veggie Swaps: This recipe is incredibly versatile. Swap the chicken for shrimp, thinly sliced beef, or firm tofu for a vegetarian option. Feel free to use any crisp vegetables you have on hand, like bok choy, mushrooms, or zucchini.
Nutrition Information
Approximate Nutrition per serving:
- Calories: 1230
- Fat: 30g
- Carbohydrates: 125g
- Fiber: 23g
- Protein: 108g
Related Recipe
Enjoyed this recipe? Check out the original source for more details.
See the original recipe: "Ginger-Garlic Chicken & Veggie Stir-fry"This Ginger-Garlic Chicken & Veggie Stir-fry is more than just a recipe; it’s a template for delicious, stress-free weeknight cooking. It's balanced, beautiful, and bound to become a new family favorite.
Give it a try and let us know what you think! Happy cooking!
