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Ginger Chicken Stir Fry

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 602kcal

Ingredients

  • 1/4 cup Basmati rice
  • 3 oz Chicken breast boneless skinless sliced thin
  • 1/2 tbsp Mesquite seasoning or your favorite chicken seasoning rub
  • 2 tbsp Extra-virgin olive oil
  • 1/2 cup Red onion sliced
  • 1 cup Red bell pepper seeded and sliced
  • 4 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 3/4 cup Chicken broth
  • 1 cup Green beans ends trimmed clean
  • 2 tsp Cornstarch dissolved in an equal amount of water
  • 2 slices Crusty bread toasted
  • 1 tbsp Fresh cilantro garnish
US Customary - Metric

Instructions

  • Cook the rice according to the instructions on the package. Once tender, drain any excess water if needed. Season with salt and pepper to taste.
  • Season the chicken with seasoning rub, salt and pepper.
  • Heat a nonstick pan on medium high heat. Once hot add in the olive oil. Saute the onions and peppers until they soften. Add in the garlic and ginger saute until golden brown. Push the contents of the pan over to one side. Add in the chicken and brown all over. Season with salt and pepper.
  • Add the broth and green beans; bring to a simmer to concentrate the flavor. Season with salt if needed.
  • Stir in the cornstarch slurry a little at a time until the sauce thickens to a creamy consistency.
    (Add more cornstarch if needed to thicken or add broth to thin the sauce to the proper consistency)
  • Serve with rice and bread. Garnish with cilantro.

Notes

Pro Tip: substitute or add any additional vegetables you would like that you have on hand or would like to use up. 

Nutrition

Calories: 602kcal | Carbohydrates: 72g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 794mg | Potassium: 973mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2803IU | Vitamin C: 115mg | Calcium: 92mg | Iron: 4mg