Spicy Garlic Ginger Chicken
Summary
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
Ingredients
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canola oil
- 2 tbsp
- 2 tbsp
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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
- 1 cup
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stock (lower-sodium, vegetable or chicken)
- 1 cup
- 1 cup
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soy sauce (low-sodium)
- 2 tsp
- 2 tsp
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hot chili sauce
- 2 tsp
- 2 tsp
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fresh cilantro (chopped)
- 2/3 cup
- 2/3 cup
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cooked brown rice
- 2 cup
- 2 cup
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Directions
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.