Spicy Garlic Ginger Chicken
![Spicy Garlic Ginger Chicken](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/RecId_855_Secrets%20Healthy%20Cooking_SpicyGarlicGingerChicken_022618_1644968879.jpg)
This quick, easy, no fuss dish is hot, spicy, and full of bold flavor. You can adjust the spicy heat by varying the amount of hot chili sauce.
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 1/2 cups
Ingredients
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canola oil
- 2 tbsp
- 30 g
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fresh ginger (peeled and minced)
- 2 inches
- 2 inches
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large garlic (peeled and sliced)
- 2 clove
- 2 clove
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chicken breasts (boneless, skinless, sliced for stir-fry)
- 16 oz
- 454 g
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baby bok choy (washed and quartered)
- 16 oz
- 454 g
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red bell pepper (seeded and thinly sliced)
- 1
- 1
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green onion (scallion) (sliced)
- 1 cup
- 237 g
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stock (lower-sodium, vegetable or chicken)
- 1 cup
- 237 g
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soy sauce (low-sodium)
- 2 tsp
- 10 g
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hot chili sauce
- 2 tsp
- 10 g
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fresh cilantro (chopped)
- 2/3 cup
- 156 g
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cooked brown rice
- 2 cup
- 473 g
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Directions
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Place canola oil in wok or large sauté pan. Add ginger and cook until fragrant. Add garlic and chicken and stir-fry until chicken is no longer translucent.
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Add bok choy, bell pepper, and scallion and cook until bok choy begins to wilt.
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Add stock, soy sauce, chili sauce and cilantro. Stir-fry until hot and well blended. Serve over brown rice.