This ginger chicken stir-fry with broccoli pops with ginger goodness, and serving it with rice noodles makes it a hearty little dish. Noodles are just fun, don’t you think?
Once again I make sure you’re getting your veggies with this dish: broccoli is the star in this case because it always tastes so great with soy sauce. But don’t forget the carrots and bell peppers as well as the handy frozen peas to get your essential legumes on.
A lot of ginger chicken stir-fry with broccoli
I always get a lot of leftovers with this recipe. You could be smarter than I am and not cook up all the rice noodles at once, or you can be like me and eat ginger chicken stir-fry with broccoli for days and not even be tempted to whine about it. This stuff is full of flavor and satisfying to boot!
Ginger is also good for the digestion, which might help you with the mighty cruciferous broccoli. You probably already know that broccoli is good for you, but did you know that a cup of broccoli has 3 grams of protein and can help lower your cholesterol?
I’ve mentioned the big role of soy sauce (you can also use tamari or coconut aminos if you’re following a paleo or gluten-free diet) in this recipe that complements the broccoli so well, but what makes this dish shine even more is the trusty sesame oil.
I get the toasted kind from Trader Joe’s or you can order some online, and there’s a reason it comes in such a small bottle: a lot goes a long way, and you can overdo it. Trust me, I know. The one I get also doesn’t have a pourer to adjust the flow, so beware and use your measuring spoons.
Tofu works too
I also tried it with tofu instead of chicken, and it held up pretty well. You could just fry up firm tofu similar to how I fry the chicken in this recipe, or you could check out this fool-proof recipe from Cookie and Kate.
It’s pretty simple and could also be done as part of your weekend meal prep. Tofu is famous for soaking up the other flavors of a dish, and it adores ginger, soy sauce, and sesame oil.
Rice noodles for the win!
After I was paleo and while I was gluten-free, I enjoyed rice noodles a lot. It was like having pasta, but it was rice. But it was pasta too! These noodles also soak up the flavors really well, and are super fast to cook.
They don’t even need to go on the stove. Just put the dry noodles in a large heat-proof bowl and add the boiling water to it. Stir to make sure they don’t stick, and you have cooked rice noodles just a few minutes later.
If you can’t find these in the supermarket, try an Asian grocery store or order them online.
I hope you enjoy this ginger chicken stir-fry with broccoli as much as the peeps in my household do!
2 green bell peppers
1 lb. chicken breasts
Oils and spices
Meal prep options
chicken/tofu, chopped veggies
Make this …
Vegetarian: Substitute tofu for chicken.
Low-carb: Substitute zoodles for rice noodles.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Dairy-free: It already is!
small wide bowl
Ginger Chicken Stir-Fry with Broccoli
- small wide bowl
- cutting board
- kitchen knife
- large skillet
- heat-proof bowl
- 1 cup frozen peas, set out in the small wide bowl to thaw
- 2-3 tbsp olive oil
- 1 lb. chicken breasts, cut into 1-inch pieces
- 1/2 head of broccoli, cut into florets
- 2 carrots, chopped
- 1 package rice noodles, placed in the heat-proof bowl
- 3 cups water, boiled
- 2 green bell peppers, chopped into 1-inch pieces
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, peeled and finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp kosher salt
- 1 tsp pepper
- Heat 2 tablespoons of the olive oil in the skillet. Season the chicken with salt and pepper, and add it to the skillet. Cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Pour the boiled water over the rice noodles. Let the noodles absorb the water for 10 minutes, or as directed by the package instructions, and then drain.
- Meanwhile, add the remaining 1 tablespoon of the olive oil to the skillet if needed. Stir in the broccoli and carrots, and sauté for 3–4 minutes.
- Add the peppers, onion, garlic, and ginger to the skillet, and sauté for 4–5 minutes. Stir in the chicken, peas (zap in the microwave for up to a minute if not completely thawed yet, but be careful not to overcook them), soy sauce, sesame oil, salt, and pepper until heated through.
- Serve over the rice noodles.