Spring Stir-Fry with Chicken
Prep: 40 minutes
As temperatures rise and spending time in the kitchen becomes less and less appealing, a speedy stir-fry becomes an ideal way to get a healthy meal on the table.
Quick cooking at a moderately high heat, as in the stir-fry technique, keeps fresh veggies crisp. In this recipe from the American Institute for Cancer Research, colorful peppers, onions and cabbage offer antioxidants, skinless chicken brings the lean protein and brown rice has got you covered for fiber. The garlicky-ginger-soy flavors provide that bit of saltiness we start to crave when the weather heats up, and can be customized with an optional dash of sugar if you (or the kids) prefer.
Looking for a plant-based stir-fry? Try our Garlic-Ginger Mushrooms and Bok-Choy Stir-Fry recipe, with or without tofu!
More keep-your-kitchen-cool recipes:
- Spring Greens and New Potatoes
- Asparagus Salad with Chickpeas
- Fiesta Tuna-Avocado Salad
- Mango-Grilled Shrimp
Browse our recipe files for more!
1 tablespoon peanut oil
5 cloves garlic
1 teaspoon grated fresh ginger
1/4 teaspoon ground ginger
6 spring onions, chopped, including the green stems
Salt, to taste
1 pound chicken, boneless and skinless, cut into ½ -inch strips
1 large onion, chopped
1 cup chopped cabbage
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons sugar (optional)
1 tablespoon cornstarch
1/2 cup water
3 cups cooked brown rice
- In a wok or large skillet, heat oil over medium-high heat.
- When oil is almost smoking, add garlic, ginger, ground ginger, spring onions and salt to taste. Stir-fry for 2 minutes.
- Add chicken. Stir-fry an additional 3 to 4 minutes.
- Add chopped onion and cabbage and cook, stirring occasionally, for about 5 minutes.
- Add peppers and cook for 2 minutes.
- Mix soy sauce, sugar and cornstarch into water, then add to wok or skillet. Cook uncovered until sauce thickens.
- Serve over hot rice.