Vietnamese · Dinner
Ginger Chicken Stir Fry
Sliced chicken breast stir-fried with fresh ginger, garlic, and scallion in a fish sauce and soy glaze, finished with rice vinegar for brightness. Served over jasmine rice, this quick Vietnamese-style stir-fry balances sharp ginger heat against savoury-sweet sauce and crisp-tender bell pepper and carrot.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
486Calories
45.2gProtein
16.9gFat
41.8gCarbs
10.2gSugar
3.1gFiber
1450mgSodium
133mgChol
2.9gSat Fat
950mgPotassium
65mgCalcium
2.4mgIron
0.4mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice chicken thinly against the grain. Julienne ginger and carrot, mince garlic, cut scallions and bell pepper into strips.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add chicken in a single layer and sear 2–3 minutes until golden underneath.
3
Stir-fry
Push chicken to the side. Add ginger, garlic, carrot, and bell pepper; toss over high heat for 2 minutes until crisp-tender and bright. Pour in fish sauce, soy sauce, rice vinegar, and sugar; toss 1 minute until glossy.
4
Plate
Spoon jasmine rice into a bowl, top with stir-fried chicken and vegetables, scatter scallions and black pepper, and pour any sauce from the wok over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 44 scallions
- 11 red bell pepper
- 11 carrot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp vegetable-oil
- 7 oz200g jasmine-rice-cooked
- 1/2 tsp1/2 tsp black-pepper
