Vietnamese · Dinner
Ginger Chicken Stir Fry (High-Protein)
Vietnamese-style stir-fry of seared chicken breast with shrimp, egg, snap peas and fresh ginger over jasmine rice. Fish sauce and garlic build savoury depth; lime and scallions brighten the finish. High in protein and fiber.
$6
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
486Calories
57.3gProtein
14.6gFat
31.4gCarbs
8.9gSugar
5.3gFiber
1668mgSodium
435mgChol
3.4gSat Fat
940mgPotassium
95mgCalcium
3.4mgIron
1.6mcgVitamin B12
48mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the chicken breast thin, peel and devein the shrimp, beat the egg, julienne the ginger, mince the garlic, and slice the bell pepper and scallions.
2
Sear
Heat the vegetable oil in a wok over high heat until it shimmers. Toss the chicken with half the soy sauce and cornstarch, then sear for 2–3 minutes, stirring, until lightly browned and opaque. Push aside.
3
Fry
Add the shrimp to the wok over high heat and fry for 1–2 minutes until pink and curled. Push aside with the chicken.
4
Bloom
Add the ginger and garlic to the cleared center over medium-high heat, stirring 30 seconds until fragrant and golden at the edges. Do not scorch.
5
Stir and toss
Pour the beaten egg into the center, scramble 30 seconds until just set, then add snap peas and bell pepper. Stir-fry 2 minutes over high heat until tender-crisp and bright green. Return chicken, shrimp and egg, pour in fish sauce, remaining soy sauce and sugar, toss 1 minute until glossy.
6
Plate
Spoon jasmine rice onto a plate, top with the stir-fry, scatter scallions and black pepper over the top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g chicken breast
- 4.2 oz120g raw shrimp
- 22 large eggs
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 5 oz140g snap peas
- 11 red bell pepper
- 44 scallions
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp cornstarch
- 7 oz200g cooked jasmine rice
- 11 lime
- 1/2 tsp1/2 tsp black pepper
