Ginger Chicken Stir-Fry

Prep:15minCook:15min

Per Serving (8 ounces): Calories: 230 Fats: 8g (10% DV) Saturated Fats: 1.5g (8% DV) Carbs: 16g (6% DV) Fiber: 5g (20% DV) Sugar: 5g Protein: 25g Sodium: 400mg (17% DV) Potassium: 600mg (13% DV) Magnesium: 35mg (9% DV) Iron: 2mg (11% DV)

Updated at: Sat, 23 Nov 2024 23:43:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories245.7 kcal (12%)

Total Fat11.8 g (17%)

Carbs15.7 g (6%)

Sugars8.6 g (10%)

Protein20 g (40%)

Sodium640.5 mg (32%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450gchicken breast

thinly sliced

2 cupsbroccoli florets

1bell pepper

sliced

1 inchFresh ginger

-, piece, grated

3cloves garlic

minced

¼ cupcoconut aminos

low-sodium, or tamari sauce

1 Tbspcoconut oil

or avocado oil

1 cupzucchini

sliced

1 cupsnap peas

1 cupcarrots

thinly sliced

1 cupbok choy

chopped

1 tablespoonslemon juice

Instructions

Step 1

Cook Chicken: Heat oil in a pan over medium heat. Cook chicken until golden brown, about 5-7 minutes.

Step 2

Add Garlic & Veggies: Add minced garlic, ginger, and all vegetables, stir-frying until tender, about 5-7 minutes.

Step 3

Add Sauce: Pour coconut aminos or tamari sauce over chicken and vegetables. Add lemon juice for a tangy brightness. Cook until everything is well coated and heated through.

Step 4

Serve: Serve over quinoa or brown rice and enjoy!