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Ginger Chicken Stir-Fry

October 19, 2015 by Dawna Stone

Ginger Chicken Stir-Fry
  • CourseMain Course
Servings
4
Servings
4
Ginger Chicken Stir-Fry
  • CourseMain Course
Servings
4
Servings
4
Ingredients
Rice
  • 3/4cup brown rice
  • 1 1/2cup water
  • 1/4teaspoon salt
Stir-Fry
  • 2tablespoons sesame oil
  • 1pound boneless, skinless chicken breast
  • 1 yellow onion
  • 1 clove garlic
  • 2tablespoons tamari
  • 1cup chicken broth
  • 2/3cup shredded carrots
  • 1 red bell pepperseeded and sliced
  • 2cups snow peas
  • 2cups broccoli
  • 4cups baby spinachstems removed
  • 2teaspoons minced ginger
Servings:
Instructions
  1. In a medium pot with steamer tray, steam broccoli just until tender and set aside.
  2. To make brown rice: In a saucepan over medium-high heat, combine the brown rice, water and salt and bring to a boil. Reduce the heat to low, cover, and cook for 45 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff with a fork. Set aside.
  3. To make the stir-fry: In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Add onions and garlic and sauté for 1 to 2 minutes or until onions start to become translucent. Add chicken and tamari and cook for 4 to 6 minutes. Add carrots, peppers, snow peas and chicken broth. Cook for an additional 3 to 4 minutes. Add broccoli, spinach and ginger and cook until spinach is wilted approximately 2 to 3 minutes or until chicken is done.
  4. Fluff the reserved rice with a fork and divide among 4 bowls. Spoon the stir-fry mixture over the rice and serve.
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Filed Under: Chicken, Dairy-Free, Gluten-Free, Main Meals, Recipes, Sugar-Free, Wheat-Free

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