Tasty and Tender Chicken Stir Fry
A flavorful stir fry combining tender chicken thighs with a medley of vibrant vegetables and aromatic spices. The dish is enhanced by the savory notes of soy sauce and ginger, served alongside fragrant jasmine rice for a quick and satisfying meal.
Method
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In a saute pan heat chicken thigh until cooked through.
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In a small saucepan lightly cook with cooking spray and saute chopped bell pepper, cooked broccoli, and carrot.
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Once lightly browned, add low-sodium soy sauce, water, sesame oil, ginger paste, and garlic.
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Add chicken and stir to coat.
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Microwave rice and plate.
Nutrition Information
| Calories | 388kcal |
| Total Fat | 12g |
| Total Carbohydrates | 35g |
| Protein | 35g |
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Frequently Asked Questions
Can I use chicken breast instead of thigh?
Yes, chicken breast can be used as a leaner alternative. Just ensure it is cooked through fully to a safe internal temperature.
What can I substitute for sesame oil if I don't have any?
You can substitute sesame oil with peanut, chili, or vegetable oil as mentioned in the recipe, depending on your flavor preference.
Can I make this recipe vegetarian or vegan?
Yes, you can use tofu or tempeh instead of chicken for a vegetarian or vegan option. Cook until well browned and heated through.
How do I know when the chicken is cooked through?
The chicken is cooked when it is no longer pink in the center and the internal temperature reaches 165°F (75°C). The juices should run clear when pierced.
Can I prepare the vegetables ahead of time?
Yes, you can chop and cook the vegetables ahead of time and store them in the fridge for up to 2 days before assembling.
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