Serves 6
248 cal · 20 min
Chicken Stir-Fry
Recipe GLPRe3b8690f77b520
A vibrant and quick stir-fry featuring tender strips of cooked chicken combined with a colorful medley of crisp vegetables, aromatic garlic and ginger, and a savory soy-based sauce. Served over fluffy rice, this balanced dish brings together fresh ingredients and bold flavors in under 20 minutes.
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Ingredients
2 tablespoons Vegetable oil
½ cup Carrots, peeled and sliced thinly
½ cup Celery, sliced thin
¼ cup Onion, cut into strips
1 Green bell pepper, cut into strips
1 tablespoon Garlic, finely chopped
1 tablespoon Fresh ginger, finely chopped (optional)
1 pound Cooked chicken breast, skin removed, sliced into strips
½ teaspoon Granulated sugar
3 tablespoons Reduced-sodium soy sauce
3 cups Cooked white or brown rice
Directions
Heat a large skillet or wok over high heat. Add the vegetable oil and allow it to become hot, about 1 minute.
Add the sliced carrots, celery, onion, and green pepper to the hot oil. Stir-fry the vegetables continuously for 2-3 minutes until they begin to soften slightly while retaining a crisp texture.
Add the finely chopped garlic to the pan and continue stirring. Cook for about 30 seconds to 1 minute until the garlic becomes fragrant and begins to brown slightly.
If using ginger, add it to the pan and stir well, cooking for another 30 seconds.
Add the chicken strips and sugar to the pan, stirring to combine everything evenly.
Pour the reduced-sodium soy sauce over the mixture and stir constantly for about 1 minute to coat all ingredients evenly with the sauce and heat the chicken through.
Divide the cooked rice among serving bowls or plates and top each portion with the chicken stir-fry mixture. Serve immediately.
