Chicken Stir Fry with Ginger and Basil
Garnished with fresh basil, chicken stir fry with ginger, sugar snap peas, and carrots is easy to make and so versatile. You'll love the ginger-scented sauce that has just the right amount of heat!
Servings: 6
Ingredients
For sauce:
- 1 cup low sodium chicken broth
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 teaspoons minced or grated fresh ginger
- ½ teaspoon crushed red pepper flakes, or to taste
For stir fry:
- 1 ½ to 2 pounds boneless skinless chicken breast
- ½ teaspoon kosher salt
- 2 teaspoons cornstarch
- 2 tablespoons coconut oil (or another oil with a high smoke point)
- 1 large red onion, cut into thin vertical slices
- 2 cups matchstick cut carrots (or 4 medium carrots, coarsely shredded)
- 2 cups sugar snap peas
For serving:
- ¼ cup fresh basil, cut into ribbons
- 4 cups cooked rice (1 ⅓ cups uncooked rice)
Instructions
- In a bowl or a measuring cup, whisk together broth, lime juice, honey, 1 tablespoon cornstarch, ginger, and red pepper flakes. Set aside.1 cup low sodium chicken broth, 2 tablespoons fresh lime juice, 1 tablespoon honey, 1 tablespoon cornstarch, 2 teaspoons minced or grated fresh ginger, ½ teaspoon crushed red pepper flakes, or to taste
- Cut the chicken breasts into thin slices, about ¼ -inch thick. Sprinkle with cornstarch, salt and pepper. Mix to coat chicken.1 ½ to 2 pounds boneless skinless chicken breast, ½ teaspoon kosher salt, 2 teaspoons cornstarch
- In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until golden, about 8 to 10 minutes. Chicken should be completely cooked. Remove from pan; set aside.2 tablespoons coconut oil
- Add onion to pan, stir fry for 2 minutes. Add carrots to pan, stir fry for 2 more minutes. Add peas to pan and stir fry for 1 more minute until just tender, but still crisp.1 large red onion, cut into thin vertical slices, 2 cups matchstick cut carrots , 2 cups sugar snap peas
- Add chicken to pan. Give the sauce another quick stir, then pour it into the pan, stirring and scraping any brown bits off the bottom of the pan. Cook until sauce has thickened and reduced slightly, about 3 minutes..
- Serve over rice, sprinkled with fresh basil.¼ cup fresh basil, cut into ribbons
Video
Notes
- Get a head start: Prepare the sauce up to a day in advance, cover and refrigerate. Give it a good stir before using. Prepare the veggies in the morning, put them into a resealable bag, and refrigerate. You can do the same with the chicken.
- Alternate veggies: Substitute or add other quick cooking veggies like broccoli, bell peppers, mushrooms, zucchini, summer squash, eggplant, celery, cabbage, and so on.
- Meat alternatives: Try thinly sliced pork, beef, or shrimp instead of chicken (keep in mind cooking times may change). Substitute tofu for a vegetarian entree. Add cashews, peanuts, or edamame for extra protein.
Nutrition
Serving: 8oz. chicken, vegetables, sauce, 1 cup rice | Calories: 413kcal | Carbohydrates: 44g | Protein: 37g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 415mg | Potassium: 869mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7299IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 2mg
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