Gingered Chicken With Vegetables
Gingered chicken with colorful vegetables and a savory sauce, perfect for quick weeknight dinners or entertaining guests who enjoy bold Asian flavors.
Ingredients
- 2 Tbsp. vegetable oil ⓘ
- 1 lb. boneless skinless chicken breasts
- 1 c. red bell pepper strips ⓘ
- 1 c. sliced fresh mushrooms ⓘ
- 16 fresh pea pods ⓘ
- 1/2 c. sliced water chestnuts ⓘ
- 1/4 c. sliced green onions ⓘ
- 1 Tbsp. grated fresh ginger root ⓘ
- 1 large clove garlic ⓘ
- 2/3 c. reduced-fat reduced-sodium chicken broth ⓘ
- 2 Tbsp. Equal spoonful or 3 Equal packets
- 2 Tbsp. light soy sauce ⓘ
- 4 tsp. cornstarch ⓘ
- 2 tsp. dark sesame oil
- salt and pepper to taste ⓘ
- salt and pepper to taste (optional) ⓘ
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Stir-fry chicken until no longer pink, then remove from skillet.
- Heat remaining 1 tablespoon vegetable oil in the skillet.
- Add red bell pepper, mushrooms, pea pods, water chestnuts, green onions, ginger, and garlic.
- Stir-fry the mixture for 3 to 4 minutes until vegetables are crisp-tender.
- Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch, and sesame oil until smooth.
- Cook the mixture over medium heat until thick and clear.
- Stir in the cooked chicken and heat thoroughly.
- Season with salt and pepper to taste, if desired.
Tips & Substitutions
To enhance the dish, consider adding a splash of rice vinegar or a pinch of red pepper flakes for heat. For a healthier option, substitute the vegetable oil with olive oil or avocado oil. If fresh ginger is unavailable, ground ginger can work in a pinch, but use less. For a vegetarian version, swap the chicken for firm tofu and use vegetable broth instead.
Serving Suggestions
This gingered chicken pairs beautifully with steamed jasmine rice or quinoa for a wholesome meal. You can also serve it alongside a fresh salad or roasted vegetables for a colorful plate. For a complete experience, consider serving it with a side of Three Flavors Fried Rice to complement the flavors of the chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of chicken broth or water to prevent sticking. Alternatively, you can microwave in short increments, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gingered Chicken With Vegetables contains roughly 259 calories, with 23g protein, 38g carbohydrates, and 5g fat. It is an excellent source of vitamin D (500% of the Daily Value), vitamin C (85% of the Daily Value), and protein (46% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1286mg per serving (56% 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 vegetables instead of fresh?
Yes, you can use frozen vegetables for this recipe, but be aware that they may release more moisture during cooking. Add them to the pan straight from the freezer and stir-fry for a few extra minutes to ensure they are heated through and properly cooked.
What can I substitute for chicken broth?
If you don't have chicken broth, vegetable broth is a great alternative for a lighter flavor. You can also use water, but consider adding a bit of soy sauce to enhance the taste. For a richer flavor, homemade broth or bouillon cubes can be used as well.
How can I make this dish spicier?
To add heat, incorporate sliced fresh chili peppers or a teaspoon of chili paste when stir-frying the vegetables. You can also drizzle in some sriracha or chili oil at the end for a spicy kick that complements the ginger.
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).