Description
A quick and flavorful chicken and vegetable stir fry with a savory ginger-soy sauce. This one-skillet meal is ready in under 25 minutes, using frozen veggies and a no-mess shake-in-a-jar sauce for easy cleanup.
Ingredients
Tamari (or soy sauce) 1/2 cup
Vegetable broth 1/2 cup
Cornstarch 1 tablespoon
Honey 1 tablespoon
Ground ginger 1 teaspoon
Sesame oil 1 teaspoon
Rice vinegar 1 teaspoon
Garlic cloves 2 large, minced
Olive oil 1 tablespoon
Chicken breast 1.5 lb, cut into cubes
Frozen stir fry vegetables 16 oz (broccoli, carrots, snap peas blend recommended)
Instructions
Combine tamari, vegetable broth, cornstarch, honey, ground ginger, sesame oil, rice vinegar, and garlic in a mason jar. Shake until dissolved and set aside.
Heat a nonstick skillet over medium to medium-high heat.
Add olive oil and swirl to coat. Brown chicken cubes for 2-3 minutes, then stir and cook until done.
Stir in frozen vegetables and pour in the sauce. Simmer for 5-7 minutes until bubbly and slightly thickened.
Cook until chicken reaches 165°F (74°C) and vegetables are tender-crisp. Serve immediately.
Notes
Use low-sodium tamari/soy sauce to reduce sodium.
For vegan option, substitute honey with maple syrup.
Arrowroot powder works as a cornstarch alternative.
Shake sauce jar ahead of time for faster prep.
Frozen vegetable blends can include bell peppers, zucchini, or mushrooms.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg