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Photo of Ginger-garlic chicken stir-fry with rice by WW

Ginger-garlic chicken stir-fry with rice

5
Points®
Total Time
45 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Lots of fresh garlic and ginger give this chicken-veggie stir fry tons of flavor. Stir the chili paste in or leave it on the side to suit your taste. The chicken marinates in teriyaki sauce for 10 minutes before stir-frying. The teriyaki sauce brings a variety of flavor combinations that includes sweet, salty, sour, and salty to this stir fry. With broccoli, carrots and sweet red peppers, it's a great way to get your daily allowance of vegetables. Served over brown rice, this makes a perfect one-dish meal with easy clean-up.

Ingredients

Uncooked skinless boneless chicken breast

¾ pound(s), cut into 1/2-in wide strips

Teriyaki sauce

¼ cup(s), reduced-sodium recommended, divided

Canola oil

2 tsp, divided

Broccoli

2 cup(s), chopped, small florets

Red bell pepper

1 medium, quartered lengthwise, thinly sliced crosswise

Carrots

1 large, thinly sliced

Canned water chestnuts

1 cup(s), drained, chopped

Scallions

4 medium, whites cut in 1-in pieces, greens sliced, divided

Fat-free reduced sodium chicken broth

½ cup(s), divided

Fresh ginger

1 Tbsp, chopped (or to taste)

Jarred minced garlic

1 Tbsp

Water

2 Tbsp, optional

Sambal oelek

½ tsp, chili paste or to taste (optional)

Cooked long grain brown rice

2 cup(s)

Instructions

  1. Combine chicken and 2 tablespoons teriyaki sauce in a medium bowl; let stand 10 minutes.
  2. Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add chicken and stir-fry until lightly browned and cooked through, about 3 minutes; remove to a plate.
  3. Add remaining teaspoon oil, broccoli, pepper, carrot, water chestnuts and white part of scallions to same skillet; drizzle with 1/4 cup broth and reduce heat to medium-high. Stir-fry until vegetables are crisp-tender, about 8 minutes.
  4. Add scallion greens, ginger and garlic to skillet; stir-fry until fragrant, about 1 minute.
  5. Add chicken and any accumulated juices back to skillet; add remaining 1/4 cup broth, remaining 2 tablespoons teriyaki sauce and water. Cook, until heated through, stirring, about 1 minute. Stir in chili paste, if using. Serve with rice.
  6. Serving size: about 1 1/4 cups chicken-vegetable mixture and 1/2 cup rice

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