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Gingery Chinese Stir-Fry

Prep time: N/a | Difficulty: medium | Serves: 4

Works with any vegetables or protein (chicken, shrimp, lean beef or pork)

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Nutritional information per serving (1/4 of recipe)

Fat

3g 

Saturated

1g 

Carbohydrate

66g 

Protein

36g 

Calories

435kcals 

Ingredients

  • 2-3 tbsp. fresh ginger, minced (can also use prepared minced ginger)
  • 3-4 garlic cloves, minced
  • 1 lb. (16oz) boneless skinless chicken breast, cut into strips
  • 1 cup (150g) Chinese pea pods
  • 2 cups (300g) broccoli florets
  • 1 cup (175g) mushrooms, sliced
  • 1-2 baby bok choy, sliced
  • 1-2 cups (150-300g) fresh bean sprouts
  • 2 green onions/spring onions, chopped
  • 1/2 cup (88g) sliced carrot slivers
  • 1/2 cup (88g) sliced red pepper
  • small can water chestnuts, rinsed
  • 1½ cups (338ml) chicken broth (reduced sodium if desired)
  • 2 tbsp. cornstarch (use a little more if needed to thicken)
  • 2-3 tbsp. lite soy sauce
  • fresh pepper, to taste

Method

  1. In a large sauté pan or wok prepared with nonstick cooking spray, sauté chicken until almost done.
  2. Add mushrooms and carrots and continue sautéing. Then add remaining vegetables and 1 cup (225ml) chicken broth.
  3. Cover for 5 minutes, heating.
  4. Mix 2 tbsp. cornstarch with remaining broth, then stir into mixture along with soy sauce. Cook briefly to thicken.
  5. Add fresh ground pepper and serve over 1 cup (200g) brown or white rice, per person.
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