GINGER CHICKEN VEGETABLE STIR-FRY
This Ginger Chicken Vegetable Stir-Fry bursts with bold flavours and bright colours for a satisfying and healthy dinner. Sliced chicken breast is swiftly cooked with vibrant mixed peppers and zucchini, while aromatic ginger adds a citrusy warmth. A dash of low-sodium soy sauce and a hint of sesame oil deliver umami richness without overpowering the fresh vegetables. High in lean protein and fibre, with minimal oil and salt, it’s ideal for busy weeknights or light lunch bowls. This one-pan meal is quick to prepare, nourishing, naturally gluten-free and easily adaptable, making it perfect for meal prep or pantry-friendly cooking. With clean, simple ingredients and layered textures, it keeps both flavour and health in perfect balance.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Cantonese
PREPARATION/TECHNIQUES
Stir‑Fry, One‑Pot Wonders, Quick And Easy
OCCASION/HOLIDAY
Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Sodium, Low Fat, High Fibre, Quick & Easy, Wheat/Gluten‑Free, Kid Friendly
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Ginger Chicken Vegetable Stir-Fry:
- 120 g chicken breast, thinly sliced
- 1 cup mixed peppers and zucchini (≈ 150 g)
- ½ tsp fresh grated ginger
- 1 tsp low-sodium soy sauce
- 1 tsp sesame oil
- Optional: pinch of salt and pepper
FULL NUTRITIONAL INFORMATION
- Calories: 238.4 kcal
- Fat: 8.3 g
- Saturated Fat: 1.5 g
- Carbohydrate: 11.3 g
- Sugar: 6.7 g
- Sodium: 378.1 mg
- Fiber: 3.9 g
- Protein: 30.2 g
- Cholesterol: 87.6 mg
- Calcium: 43 mg
- Iron: 1.5 mg
- Potassium: 1007.1 mg
PREPARATION
These steps are followed for the preparation of Ginger Chicken Vegetable Stir-Fry:
- Add Sesame Oil: Heat sesame oil in a non-stick pan or wok over medium-high heat.
- Add Ginger: Add ginger and stir for 20 seconds until fragrant.
- Add Sliced Chicken: Add sliced chicken and cook 3 to 4 minutes, stirring it until nearly done.
- Add Peppers And Zucchini: Toss in mixed peppers and zucchini; stir-fry for 4 to 5 minutes until vegetables are tender-crisp and chicken is fully cooked.
- Add Soy Sauce: Drizzle soy sauce, swirl to coat evenly and taste it.
- Serve: Season lightly with salt and pepper if needed; transfer to a plate and serve immediately.
PREP TIME
5 minutes
COOKING TIME
9 minutes
TIPS
- Prep In Advance: Slice chicken and vegetables before heating the pan to ensure fast cooking.
- Avoid Sogginess: Cook vegetables over high heat, keeping them crisp.
- Uniform Slicing: Ensure even cooking, cut chicken and veggies into similar sizes.
- Non-Stick Pan Or Wok: Provides even heat, less sticking, and no need for extra oil.
- Garnish Options: Top with sesame seeds or chopped coriander for extra flavour and texture.
VARIATIONS
- For Extra Heat: Add garlic or chilli flakes for extra heat.
- Bulk Up: Bulk up with mushrooms, snap peas, broccoli or bean sprouts.
- Serve Over Grains: Pair with brown rice, quinoa or rice noodles.
- Sauce Swap: Use tamari (gluten-free) or low-sodium hoisin for a sweeter taste.
- Protein Alternatives: Swap chicken with tofu, prawns or lean beef slices.
PREPPING AND STORAGE
- Cook Ahead: Prepare stir-fry and refrigerate in a sealed container for up to 2 days.
- Reheat Gently: Reheat it in a pan or microwave; add a splash of water to retain moisture.
- Freezing Not Recommended: Freezing vegetables loses crunch and chicken can dry out when thawed.
- Fresh Finish: Add fresh herbs, a sprinkling of sesame seeds or a squeeze of lime post-reheat for a brighter flavour.