Fried broccolini with chicken and ginger
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 15 G., saturated fats 2 G., proteins 35 G., carbohydrates 53 G., fiber 5 G., cholesterol 83 mg, sodium 333 mg, sugar 3 G.
Calories 490, total fat 15 G., saturated fats 2 G., proteins 35 G., carbohydrates 53 G., fiber 5 G., cholesterol 83 mg, sodium 333 mg, sugar 3 G.
This Asian stir-fry is delicious, quick, and perfect for both an end-of-the-week dinner and a healthy Sunday lunch. Strips of chicken breast, sugar snap peas, broccolini florets, and green onions are all stir-fried in a pan, stirring frequently, and tossed in a light sauce made with chicken broth, soy sauce, garlic, and ginger. Tender chicken breast cooks as quickly as vegetables, and the preparation time is quick. Serve the stir-fry with white rice or steamed quinoa.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g boneless, skinless chicken breasts, sliced 0.5 cm thick.
- 1 tbsp + 2 tsp cornstarch
- 1 tbsp soy sauce + extra for serving
- 3/4 cup lightly salted chicken broth
- 2 tsp. rice vinegar
- 3 tablespoons of vegetable oil
- 4 cloves garlic, thinly sliced
- 2 tbsp. chopped peeled ginger root
- 220 g sugar snap peas, trimmed
- 1 bunch broccolini, trimmed and thick stems halved lengthwise
- 4 green onions, thinly sliced
- 2 1/2 cups cooked white rice or quinoa, for serving
- Toasted sesame seeds, for serving
We recommend
Recipes with similar ingredients: broccolini, chicken breasts, ginger root, sugar snap peas, green onions, rice vinegar, starch
Cooking the dish according to the recipe:
- In a medium bowl, combine the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce and let sit for 5 minutes. In a separate bowl, whisk together the chicken broth, remaining 2 teaspoons cornstarch, soy sauce, and vinegar until smooth and set aside.
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden brown, 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 golden brown, 30 seconds. Add the snow peas, broccolini, and half the green onions; cook, stirring, until the vegetables begin to soften, about 2 minutes. Stir in 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 green onions. Sprinkle with toasted sesame seeds and serve with an extra drizzle of soy sauce.
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