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Garlic Chicken & Chinese Vegetables

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: Stove-Top
  • Cuisine: Asian-Inspired

Description

Easy garlic chicken sauteed with Chinese vegetables in an delicious homemade stir fry sauce.


Ingredients

Scale

Stir Fry Sauce:

  • ¼ cup low sodium soy sauce
  • 2 tablespoons honey or brown sugar                                                                                                                                                          
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon Sriracha (optional)
  • ½ tablespoon sesame oil
  • 1-inch piece fresh ginger, peeled and minced
  • 1 tablespoon cornstarch
  • ¼ cup unsalted chicken, beef or vegetable stock

Stir Fry:

  • 1-pound boneless skinless chicken breast, thinly sliced
  • ½ teaspoon ground black pepper, divided
  • 56 cups chopped Chinese vegetables (snow peas, broccoli, bell peppers, carrots, mushrooms, onions, baby corn, and/or water chestnuts)
  • 56 cloves garlic, peeled and minced
  • 3 cups cooked brown rice or quinoa

Instructions

  1. In a small bowl, whisk together soy sauce, honey or brown sugar, vinegar, Sriracha (if using), sesame oil and ginger. In a separate bowl, whisk together the cornstarch and stock until dissolved. Whisk the cornstarch mixture into the soy sauce mixture until combined. Set aside.
  2. In a large skillet, heat the oil to medium-high. Add the sliced chicken and season with half of the black pepper and cook 2-3 minutes. Once lightly browned, turn each piece using tongs and cook an additional 2-3 minutes or until chicken is firm.  Remove from the skillet and set aside.
  3. Add the vegetables and ¼ cup water to the skillet and place a lid on top. Cook 3-4 minutes, then remove the lid and cook until the water completely evaporates. Stir in the garlic, then season with the remaining black pepper.
  4. Add the chicken back in, then add the sauce to the skillet and cook, stirring frequently, until sauce has thickened.
  5. Serve stir fry over cooked rice or quinoa.

Notes

Substitution Tip: Swap in sliced flank steak, shrimp or tofu for the chicken.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 329
  • Sugar: 8g
  • Sodium: 539mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 31g
  • Cholesterol: 57mg

Keywords: stir fry, chicken, rice, dinner