Name: Asian Fusion Ginger-Garlic Chicken with Stir-Fried Vegetable Medley
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized cubes; 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 3 cloves garlic, minced; 1 tbsp sesame oil; 1 tbsp olive oil; 12 oz broccoli florets (about 4 cups); 1 red bell pepper, sliced; 1 medium carrot, julienned; 1 cup snap peas, trimmed; 2 green onions, sliced; 1 tbsp sesame seeds (optional, for garnish); Salt and black pepper, to taste

Asian Fusion Ginger-Garlic Chicken with Stir-Fried Vegetable Medley

HeartyVanilla7835

This Asian Fusion Ginger-Garlic Chicken with Stir-Fried Vegetable Medley delivers on both flavor and nutrition for a high-protein, low-carb, high-fiber dinner. Searing the chicken locks in moisture and creates savory depth, while the medley of fresh vegetables provides vibrant color, crunch, and fiber. The sauce balances umami-rich soy, bright rice vinegar, and fragrant ginger-garlic, inspired by the principle of using acid to cut richness and salt early for depth. In just about 30 minutes, you’ll have an easy, satisfying meal that’s as exciting to eat as it is to make.

Ingredients

Instructions

In a large bowl, combine chicken cubes with 1 tbsp soy sauce, 1/2 tbsp rice vinegar, ginger, and half the garlic. Salt lightly. Toss and let marinate while prepping vegetables (about 10 minutes).
Heat sesame oil and olive oil in a large skillet or wok over medium-high heat. When hot, add chicken in a single layer. Sear for 3-4 minutes per side until golden and cooked through. Remove chicken to a plate.
In the same pan, add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes until crisp-tender. Add green onions and remaining garlic; stir-fry 1 more minute.
Return chicken to the pan. Add remaining soy sauce and rice vinegar. Stir to combine and heat through, about 1-2 minutes. Taste and adjust seasoning with extra soy sauce or a splash of vinegar to balance salt and acid.
Serve hot, garnished with sesame seeds if desired.