Garlic-Ginger Chicken Stir-Fry
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Skinnytaste · by Gina Homolka★ 4.8 (35)

Garlic-Ginger Chicken Stir-Fry

NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 90%
CARBS 20G18% OF CAL
4G FIBER9G OTHER8G TOTAL SUGAR
FAT 20G41% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick stir-fry with chicken, bok choy, aromatics, and a ginger-garlic sauce. Ready in 35 minutes with fresh, bright flavors.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1-inch knob fresh ginger ( minced)
  • ⅓ cup reduced sodium soy sauce ( or GF tamari)
  • 2 tablespoons rice vinegar
  • 6 cloves garlic (minced)
  • 1 tablespoon granulated sugar (or sugar substitute like monk fruit)
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons cornstarch
  • 2 to 3 teaspoons chili paste (to taste)
  • 1 1/2 pounds thin sliced boneless chicken breast cutlets (sliced into thin strips)
  • 1 tablespoon vegetable oil
  • 1 medium red onion (cut into 1/2-inch chunks)
  • 15 ounces baby bok choy (roughly chopped (about 6 cups))
  • 1/3 cup dry-roasted peanuts (crushed, for garnish)
  • ½ cup fresh Thai or traditional basil (torn)
  • Coconut jasmine rice (or cauliflower rice, optional for serving)
PREP
10M
SODIUM
957MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.