Chicken Stir Fry
A light marinade builds the base, with flexible vegetable options that come together easily in one pan.
Servings: 4
Ingredients:
Chicken + Marinade
- 1½ lb. chicken breast, sliced thin
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, pressed
- 2 tbsp soy sauce
Vegetable Option 1 (Cabbage Mix)
- 2 tbsp avocado oil
- 2 scallions, sliced
- 2 cups cabbage, thinly sliced
- 1 carrot, shredded
- 1 cup mushrooms, sliced, optional
- 2 garlic cloves, sliced
- Salt and black pepper, to taste
Vegetable Option 2 (Broccoli Mix)
- 2 tbsp avocado oil
- 1 onion, small, sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup mushrooms, sliced, optional
- 2 garlic cloves, sliced
- Salt and black pepper, to taste
Finish
- 2 tsp sesame oil
- ½ tsp red crushed pepper
Method:
Start CookingMarinate the chicken
- In a bowl, combine chicken, ginger, garlic, and soy sauce. Let sit for 15–30 minutes.
Cook the chicken
- Heat a large pan over medium-high heat. Cook the chicken until browned and cooked through. Remove and set aside.
Cook the vegetables (choose one option)
- Option 1: Heat oil. Add mushrooms (if using) and cook until lightly browned. Add scallions and garlic. Stir in cabbage and carrots and cook until slightly softened.
- Option 2: Heat oil. Add mushrooms (if using) and cook until lightly browned. Add onion and garlic. Add cabbage and carrots and cook until slightly softened.
Combine and serve
- Return chicken to the pan and toss to combine. Season with salt and black pepper.
- Drizzle with sesame oil and sprinkle red pepper flakes, if using.
- Serve warm. Bon appétit.
Notes:
From the kitchen
- Slice the chicken thin for quick, even cooking.
- Prepare the vegetables while the chicken marinates to keep everything moving smoothly.
- Cook in batches if needed to avoid overcrowding the pan.
- Let mushrooms brown before adding other vegetables to prevent excess moisture.
- Swap chicken for shrimp or tofu.
- Add snap peas, zucchini, or green beans.
- Serve over rice, noodles, or in lettuce wraps.
- Add a splash of soy sauce or a drizzle of chili oil for extra flavor.
- Serve warm with steamed rice or noodles.
- Add a squeeze of lemon or extra red pepper flakes for a bright, spicy finish.
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Nutrition:
Calories: 411 kcal | Carbohydrates: 15 g | Protein: 41 g | Fat: 21 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 12 g | Trans Fat: 0.02 g | Cholesterol: 109 mg | Sodium: 743 mg | Potassium: 1203 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 3983 IU | Vitamin C: 100 mg | Calcium: 74 mg | Iron: 2 mg
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Ginger
WHY WE LOVE IT
We love ginger for its warm, slightly spicy flavor that adds depth and brightness to simple dishes.
A LITTLE STORY
Used for thousands of years, ginger became a prized ingredient across many cuisines, especially in fast, high-heat cooking.
DID YOU KNOW?
Although we call it a root, ginger is actually a rhizome, an underground stem.