Garlic-Ginger Chicken Stir-Fry
30 min571 kcal each
Velvety soy-ginger chicken seared in batches with charred red onion and bok choy, finished with peanuts and Thai basil over jasmine rice. Faster and lighter than the takeaway.
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Plan this recipeIngredients
for 4 servings- Fresh ginger10 g
- Low-sodium soy sauce5 tbsp
- Rice vinegar2 tbsp
- Garlic6 clove
- Sugar1 tbsp
- Sesame oil2 tbsp
- Cornflour1½ tbsp
- Chili paste2½ tsp
- Chicken breast, boneless and skinless680 g
- Vegetable oil1 tbsp
- Red onion1 piece
- Baby bok choy425 g
- Peanuts, dry-roasted48 g
- Thai basil12 g
- White rice, cooked400 g
- Water120 ml
Method
Prep 15 min · cook 15 min- Whisk the ginger, soy, vinegar, garlic, sugar, sesame oil, cornflour and chili paste; set aside 80 ml.
- Toss the thin chicken strips in the rest and marinate 15 minutes to 4 hours.
- Heat a heavy pan over high heat with 1 teaspoon oil and sear half the chicken 2–3 minutes a side; repeat with another teaspoon, wiping the pan between batches.
- Add the last of the oil and char the onion chunks for 2 minutes, keeping some crunch.
- Return the chicken with the reserved sauce and the water, cook 1 minute, then stir in the bok choy until wilted.
- Serve over rice topped with crushed peanuts and basil.
- Keeps 4 days in the fridge. Reheat for 2 minutes, stirring halfway.
Nutrition
per servingCal
571
Protein
46g
Carbs
46g
Fat
22g
Of 22g of fat per serving, 3.7g is saturated.
