Vietnamese · Dinner
Ginger Chicken Stir Fry (Low-Chol)
Sliced chicken breast stir-fried over high heat with fresh ginger, garlic and scallion, finished in a light soy and fish sauce glaze with a splash of rice vinegar. Bright, savoury and lean, this quick Vietnamese-style skillet dish is served over steamed jasmine rice with a scatter of cilantro.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
428Calories
48.2gProtein
9.8gFat
37.6gCarbs
6.1gSugar
2.3gFiber
1150mgSodium
75mgChol
1.9gSat Fat
870mgPotassium
48mgCalcium
2.4mgIron
0.4mcgVitamin B12
42mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Slice chicken breast thinly against the grain. Mince garlic, julienne ginger, and cut scallions into 1-inch pieces.
2
Whisk
Combine soy sauce, fish sauce, rice vinegar and sugar in a small bowl until sugar dissolves. Set sauce aside.
3
Heat
Warm oil in a wok over high heat until shimmering. Sear chicken 2-3 minutes per side until golden and cooked through.
4
Stir-fry
Add ginger and garlic for 30 seconds until fragrant. Add bell pepper and scallion whites, stir 2 minutes until tender-crisp. Pour sauce in, toss 1 minute until glossy.
5
Plate
Serve chicken mixture over steamed rice. Scatter scallion greens and cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp cornstarch
- 3 tsp3 tsp vegetable-oil
- 11 red bell-pepper
- a small handful cilantro
- 200g200g white-rice-cooked, steamed
