Vietnamese · Dinner
Ginger Chicken Stir Fry (Low-Calorie)
Sliced chicken breast stir-fried with fresh ginger, garlic and scallion in a light soy and fish sauce glaze, tossed with bell pepper and snap peas. Cooked quickly in minimal oil over high heat, this Vietnamese-style stir-fry retains its punchy aromatic, savory-sweet character and is served over steamed jasmine rice.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
388Calories
42.3gProtein
8.9gFat
32.1gCarbs
5.6gSugar
3.4gFiber
870mgSodium
132mgChol
1.8gSat Fat
950mgPotassium
60mgCalcium
2.4mgIron
0.4mcgVitamin B12
58mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Slice the chicken breast thinly against the grain. Julienne the ginger, mince the garlic, cut the scallions and bell pepper into pieces.
2
Sear
Heat the vegetable oil in a wok over high heat until it shimmers. Add the chicken in a single layer and sear 2-3 minutes per side until lightly browned.
3
Stir-fry
Push chicken to one side, add ginger, garlic, bell pepper, snap peas, soy sauce, fish sauce, and cornstarch slurry to the wok over high heat, tossing constantly for 2 minutes until the sauce thickens.
4
Plate
Stir in the scallions and black pepper until bright green. Spoon over the jasmine rice and scatter chili on top if using.
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 small red bell pepper
- 1 cup150g snap peas
- 2 tsp2 tsp vegetable oil
- 2 tbsp30ml low-sodium soy sauce
- 2 tsp10ml fish sauce
- 1 tsp1 tsp cornstarch
- 1/2 tsp1/2 tsp black pepper
- 1 cup200g jasmine rice, cooked
- 22 small red chili
