Ginger Chicken Stir-Fry

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick

1 tablespoon plus 2 teaspoons cornstarch

1 tablespoon soy sauce, plus more for serving

3/4 cup low-sodium chicken broth

2 teaspoons rice wine vinegar

3 tablespoons vegetable oil

4 cloves garlic, sliced

2 tablespoons minced peeled fresh ginger

8 ounces snow peas, trimmed

1 bunch broccolini, trimmed and halved lengthwise if thick

4 scallions, thinly sliced

2 1/2 cups cooked white rice or quinoa, for serving

Toasted sesame seeds, for topping

Directions

Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.

Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.

Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

Nutrition

• Calories: 490
• Total Fat: 15 g
• Saturated Fat: 2 g
• Cholesterol: 83 mg
• Sodium: 333 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 35 g