Japanese · Dinner
Chicken and Vegetable Stir Fry (High-Protein)
Chicken breast and egg strips stir-fried with broccoli, carrot and snap peas in a garlic-ginger soy glaze, tossed with edamame for extra protein and finished over jasmine rice. Quick wok technique keeps vegetables crisp while the sauce reduces to a glossy, savory coating with sesame oil aroma.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
612Calories
58.3gProtein
19.8gFat
52.1gCarbs
9.2gSugar
7.9gFiber
1385mgSodium
333mgChol
4.1gSat Fat
1420mgPotassium
115mgCalcium
4.3mgIron
0.9mcgVitamin B12
68mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice chicken breast into thin strips, julienne carrot, trim snap peas, grate ginger, and mix soy sauce, sesame oil, rice vinegar and cornstarch together.
2
Heat
Beat egg until smooth, cook in 1/2 tbsp hot oil in a wok for 30 seconds, breaking into loose curds until just set, then transfer to a plate.
3
Heat
Add remaining oil to wok over high heat and stir-fry chicken strips for 3 to 4 minutes until opaque throughout and lightly browned at edges.
4
Heat
Add minced garlic and grated ginger to wok, toss for 20 seconds until fragrant and golden, then add broccoli, carrot and snap peas, stir-frying for 3 minutes.
5
Heat
Pour sauce mixture and edamame into wok over medium-high heat, toss for 1 to 2 minutes until sauce thickens and glossy, then fold in egg curds.
6
Plate
Spoon jasmine rice onto plate, top with stir-fry, and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 22 large eggs
- 2/3 cup110g shelled edamame
- 2 cup180g broccoli florets
- 1 cup120g carrot
- 1 cup110g snap peas
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 4 tbsp60ml soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp cornstarch
- 2 tbsp30ml vegetable oil
- 22 scallion
- 1 1/2 cup280g cooked jasmine rice
