Ingredients
3 boneless, skinless chicken breasts,
about 6 ounces each, sliced into strips
salt to taste
freshly ground black pepper
1 tablespoon vegetable oil or peanut oil
3 cups broccoli florets
1 tablespoon sesame oil
4 cloves garlic, peeled
2 tablespoon freshly grated ginger
2 cups sliced carrots
2 cups snow peas
1 large red bell pepper, sliced into strips
1/8 teaspoon (or to taste) hot pepper flakes
2 tablespoons rice vinegar or sherry vinegar
1 tablespoon low-sodium soy sauce
Cooking Instructions
1. Bring a medium pot of salted water to a boil.
2. Meanwhile, season the chicken with salt and pepper. Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat. When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown. Turn off the heat and transfer the chicken to a plate.
3. Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes. Drain and set aside.
4. Add the sesame oil and garlic cloves to the wok. Turn the heat to medium and cook until the garlic is fragrant and lightly golden. Remove the garlic, add the ginger and cook for another minute.
5. Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes. Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more. Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more. Serve immediately over a bed of rice.
Serving Size: about 2 1/2 cups of chicken and vegetables
Nutritional Information
Number of Servings: 6
Per Serving
Calories 200
Carbohydrate 13 g
Fiber 4 g
Protein 22 g
Fat 7 g
Saturated Fat 1 g
Stir-Fried Chicken with Gingered Vegetables 
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