Ginger-Spiced Chicken
Ginger-Spiced Chicken offers a flavorful stir-fry with vibrant peppers, mushrooms, and cashews, balanced by savory soy and aromatic ginger, perfect for quick, satisfying meals.
Ingredients
- 1 lb. boneless chicken breasts, cut in strips ⓘ
- 2 garlic cloves, minced ⓘ
- 2 Tbsp. oil ⓘ
- 1 large red pepper, cut in strips ⓘ
- 1 large green pepper, cut in strips ⓘ
- 1 c. sliced mushrooms ⓘ
- 3/4 c. water ⓘ
- 1 Tbsp. cornstarch ⓘ
- 3 Tbsp. soy sauce ⓘ
- 1/2 tsp. ground ginger ⓘ
- 1 chicken bouillon cube ⓘ
- 1 pouch rice or 4 servings ⓘ
- 1/2 c. cashews ⓘ
- 1 Tbsp. sesame seed (optional) ⓘ
Instructions
- Saute chicken and garlic in oil until lightly browned, about 4 minutes.
- Add peppers and mushrooms; cook and stir until crisp-tender, 2 to 3 minutes.
- Combine water, cornstarch, and soy sauce in a small bowl, stirring until smooth.
- Stir the mixture into the chicken and vegetables.
- Add ground ginger and chicken bouillon cube.
- Cook over medium heat until the mixture thickens and comes to a boil.
- Cook for an additional 1 minute.
- Serve over rice, sprinkle with cashews and optional sesame seeds.
Tips & Substitutions
For a spicier kick, add red pepper flakes or sriracha to the dish. You can substitute the chicken with tofu for a vegetarian option or use shrimp for a seafood twist. If you don't have cornstarch, you can use all-purpose flour as a thickener, but it may alter the texture slightly. Make sure to cut your vegetables uniformly for even cooking.
Serving Suggestions
Serve the ginger-spiced chicken over fluffy rice, which absorbs the flavorful sauce beautifully. For a complete meal, pair it with steamed green beans or a side salad. This dish also pairs beautifully with Moo Goo Gai Pan for an Asian-inspired dinner. Add some sesame seeds on top for extra crunch and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water to prevent sticking, and stir until heated through. You can also microwave it for 1-2 minutes, stirring halfway through for even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger-Spiced Chicken contains roughly 1436 calories, with 34g protein, 68g carbohydrates, and 122g fat. It is an excellent source of vitamin D (79% of the Daily Value), protein (68% of the Daily Value), and iron (54% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2229mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it completely before cooking. This ensures even cooking and better texture. If you're in a hurry, you can microwave the chicken to expedite the thawing process, but avoid cooking it from frozen to ensure it cooks evenly.
What can I use instead of soy sauce?
If you're looking for a gluten-free option, you can substitute soy sauce with tamari or coconut aminos. For a lower sodium alternative, consider using low-sodium soy sauce or reducing the amount in the recipe while balancing flavors with additional spices.
How can I make this dish spicier?
To add more heat, incorporate fresh chili peppers or a dash of hot sauce into the dish. You can also sprinkle some chili flakes on top before serving. If you like ginger, increasing the amount of ground ginger can also enhance the spiciness while contributing to the flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).