Chicken & Ginger Stir-Fry
Chicken & Ginger Stir-Fry
- July 20, 2021
- Posted by: Fitbliss
Place rice, water and salt in a small saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Combine sauce ingredients in a small bowl and whisk to combine.
Meanwhile heat a wok or large frypan over high heat. Add sesame seeds and toast for 3-4 minutes, stirring, until golden. Remove and set aside to cool.
Toss chicken pieces with half the oil. Add to hot wok and allow to cook for at least a minute without stirring to begin browning the chicken. Continue to cook, stir-frying for another 3-4 minutes until chicken is golden. Remove from wok and set aside in a warm place.
Add remaining oil, ginger and broccoli to hot wok and stir-fry for 2 minutes.
Add snowpeas and spring onions and cook for a few more minutes until vegetables are crisp-tender.
Stir through sauce and chicken and cook for a minute to heat through.
Divide rice and stir-fry between bowls and scatter over extra spring onions and sesame seeds to serve.
Servings 2
- Amount Per Serving
- Calories 397
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 2g10%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 6.7g27%
- Sugars 3.1g
- Protein 37.9g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a small saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Combine sauce ingredients in a small bowl and whisk to combine.
Meanwhile heat a wok or large frypan over high heat. Add sesame seeds and toast for 3-4 minutes, stirring, until golden. Remove and set aside to cool.
Toss chicken pieces with half the oil. Add to hot wok and allow to cook for at least a minute without stirring to begin browning the chicken. Continue to cook, stir-frying for another 3-4 minutes until chicken is golden. Remove from wok and set aside in a warm place.
Add remaining oil, ginger and broccoli to hot wok and stir-fry for 2 minutes.
Add snowpeas and spring onions and cook for a few more minutes until vegetables are crisp-tender.
Stir through sauce and chicken and cook for a minute to heat through.
Divide rice and stir-fry between bowls and scatter over extra spring onions and sesame seeds to serve.
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Place rice, water and salt in a small saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Combine sauce ingredients in a small bowl and whisk to combine.
Meanwhile heat a wok or large frypan over high heat. Add sesame seeds and toast for 3-4 minutes, stirring, until golden. Remove and set aside to cool.
Toss chicken pieces with half the oil. Add to hot wok and allow to cook for at least a minute without stirring to begin browning the chicken. Continue to cook, stir-frying for another 3-4 minutes until chicken is golden. Remove from wok and set aside in a warm place.
Add remaining oil, ginger and broccoli to hot wok and stir-fry for 2 minutes.
Add snowpeas and spring onions and cook for a few more minutes until vegetables are crisp-tender.
Stir through sauce and chicken and cook for a minute to heat through.
Divide rice and stir-fry between bowls and scatter over extra spring onions and sesame seeds to serve.
Servings 2
- Amount Per Serving
- Calories 397
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 2g10%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 6.7g27%
- Sugars 3.1g
- Protein 37.9g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a small saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Combine sauce ingredients in a small bowl and whisk to combine.
Meanwhile heat a wok or large frypan over high heat. Add sesame seeds and toast for 3-4 minutes, stirring, until golden. Remove and set aside to cool.
Toss chicken pieces with half the oil. Add to hot wok and allow to cook for at least a minute without stirring to begin browning the chicken. Continue to cook, stir-frying for another 3-4 minutes until chicken is golden. Remove from wok and set aside in a warm place.
Add remaining oil, ginger and broccoli to hot wok and stir-fry for 2 minutes.
Add snowpeas and spring onions and cook for a few more minutes until vegetables are crisp-tender.
Stir through sauce and chicken and cook for a minute to heat through.
Divide rice and stir-fry between bowls and scatter over extra spring onions and sesame seeds to serve.