Ginger Chicken Stir-Fry!
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I love stir-fry! It’s one of my favorite dishes!
It’s super quick to toss together, you can use pretty much ANY veggies or meat that you have on hand and it always tastes fantastic!
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Tender chunks of chicken and fresh vegetables in an easy ginger sauce.
- 1 pound boneless skinless chicken breasts cut into thin strips
- 1 tablespoon olive oil divided
- 2 cloves garlic
- 1 tablespoon fresh grated ginger
- 6 cups fresh mixed vegetables broccoli, cabbage, peppers, celery, etc.
- 1/2 teaspoon sesame oil
- 1/4 cup low sodium chicken broth
- 2 tablespoons soy sauce/tamari
- 1 tablespoon fish sauce
- cilantro for garnish
- Combine sauce ingredients and set aside.
- In a large pan, preheat 1 teaspoon olive oil. Cook half of the chicken until cooked through. Repeat with remaining chicken. Remove chicken and set aside.
- Add remaining teaspoon of olive oil to the pan with garlic and ginger. Cook just until fragrant (about 1 minute). Add vegetables to the pan and stir fry for about 5 minutes until tender crisp. Add chicken to the pan and toss with vegetables.
Move the chicken/veggies to one side of the pan. Pour sauce into the pan and toss with chicken & veggies.
Remove from heat and stir in sesame oil. Serve with cauliflower rice or zucchini noodles.
Note: Nutritional value will vary based on vegetables added. This recipe was calculated using 2 cups broccoli, 1 cup each celery, red pepper, green pepper and carrots.