Gingery Chicken & Veggies

This 15-minute meal is the perfect solution for busy weeknights when you need something nutritious, flavorful, and incredibly fast. By utilizing pre-cooked chicken and fresh produce, this Gingery Chicken & Veggies recipe delivers a healthy, high-protein meal with minimal cleanup.

Recipe Details

• Yields: 4 Servings
• Total Time: 15 Minutes
• Prep Time: 10 Minutes
• Cook Time: 5 Minutes

Ingredients

• Chicken: 2 cups (10 oz / 283.5g) skinless, boneless, and cooked chicken breast meat, diced
• Oil: 0.25 cup (2 fl oz / 59ml) extra virgin olive and canola oil mixture
• Spice: 1 tsp (0.07 oz / 2g) powdered ginger
• Onion: 0.5 medium red onion, sliced (about 2.8 oz / 80g)
• Garlic: 2 cloves garlic, minced (about 0.4 oz / 11g)
• Bell Pepper: 0.5 medium bell pepper, sliced (about 2.6 oz / 75g)
• Carrots: 1 cup (4.5 oz / 128g) thinly sliced carrots
• Celery: 0.5 cup (2 oz / 57g) finely chopped celery
• Broth: 1 cup (8 fl oz / 240ml) chicken broth (unsalted)

Step-by-Step Directions

1. Place a skillet over medium heat and pour in the 0.25 cup (2 fl oz / 59ml) extra virgin olive and canola oil mixture.
2. Add the 0.5 medium sliced red onion (2.8 oz / 80g) and 2 cloves of minced garlic (0.4 oz / 11g) to the heated oil.
3. Sauté the onion and garlic mixture for approximately 2 to 3 minutes until the onions become translucent and fragrant.
4. Stir in the 2 cups (10 oz / 283.5g) of diced chicken breast, 1 tsp (0.07 oz / 2g) powdered ginger, 0.5 sliced bell pepper (2.6 oz / 75g), 1 cup (4.5 oz / 128g) thinly sliced carrots, and 0.5 cup (2 oz / 57g) finely chopped celery.
5. Pour the 1 cup (8 fl oz / 240ml) unsalted chicken broth over the chicken and vegetables.
6. Simmer the mixture for 5 minutes, stirring occasionally, until the broth reduces slightly and the veggies reach your desired level of tenderness.
7. Remove the skillet from the heat and serve immediately while hot.

Nutritional Information

Please note that these nutritional values are approximate calculations per serving based on the ingredients listed.

• Calories: 260 kcal
• Carbohydrates: 6 g
• Protein: 22 g
• Fat: 16.5 g

Chef's Pro Tips for the Best Gingery Chicken & Veggies

As a chef, I always look for ways to maximize flavor, especially in quick 15-minute meals. Here are my top tips to elevate this dish:

• Embrace "Mise en Place": Because this recipe moves so incredibly fast, chop all your vegetables and measure your liquids before you even turn on the stove. Having everything prepped prevents overcooking.
• Protect the Chicken: Since you are using pre-cooked chicken breast, be careful not to hard-boil it in the broth. A gentle simmer is all you need to warm the meat through without drying it out.
• Fresh Ginger Upgrade: While powdered ginger is incredibly convenient for a quick weeknight dinner, you can easily substitute 1 tablespoon (15 ml) of freshly grated ginger root for a brighter, more vibrant, and aromatic kick.
• Boost the Umami: If you want a deeper, more savory flavor profile, add a splash (about 1 tbsp (15 ml)) of low-sodium soy sauce, tamari, or coconut aminos to the broth right before you let it simmer.

Frequently Asked Questions (FAQ)

Can I use raw chicken breast instead of pre-cooked for this Gingery Chicken & Veggies? Absolutely! If you don't have pre-cooked chicken on hand, simply dice raw chicken breast and sauté it in the oil mixture for 5 to 7 minutes until it is cooked through and reaches an internal temperature of 165°F (74°C) before adding your vegetables.

How long does this 15-minute chicken stir-fry last in the fridge? When stored in an airtight container, this ginger chicken and vegetable dish will stay fresh in the refrigerator for 3 to 4 days. It holds its texture well, making it a fantastic option for your weekly meal prep!

Can I freeze this healthy chicken and vegetable recipe? Yes, you can freeze it for up to 2 months. However, be aware that vegetables with high water content, like bell peppers and celery, may lose some of their crispness and become slightly softer upon thawing and reheating.

Is this ginger chicken dish keto-friendly or low-carb? Yes! With roughly 6 grams of carbohydrates per serving, this is a naturally low-carb and keto-friendly dinner option. You can serve it over cauliflower rice or zucchini noodles to keep the entire meal strictly low-carb.

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Recipe Card

Stav Kogan

Gingery Chicken & Veggies

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 260

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 cups Chicken 10 oz / 283.5g skinless, boneless, and cooked chicken breast meat, diced
• 0.25 cup Oil 2 fl oz / 59ml extra virgin olive and canola oil mixture
• 1 tsp Spice 0.07 oz / 2g powdered ginger
• 0.5 medium Onion red onion, sliced (about 2.8 oz / 80g)
• 2 cloves Garlic minced (about 0.4 oz / 11g)
• 0.5 medium Bell Pepper bell pepper, sliced (about 2.6 oz / 75g)
• 1 cup Carrots 4.5 oz / 128g thinly sliced carrots
• 0.5 cup Celery 2 oz / 57g finely chopped celery
• 1 cup Broth 8 fl oz / 240ml chicken broth (unsalted)

Method

 

1. Place a skillet over medium heat and pour in the 0.25 cup (2 fl oz / 59ml) extra virgin olive and canola oil mixture.
2. Add the 0. 5 medium sliced red onion (2.8 oz / 80g) and 2 cloves of minced garlic (0.4 oz / 11g) to the heated oil.
3. Sauté the onion and garlic mixture for approximately 2 to 3 minutes until the onions become translucent and fragrant.
4. Stir in the 2 cups (10 oz / 283.5g) of diced chicken breast, 1 tsp (0.07 oz / 2g) powdered ginger, 0. 5 sliced bell pepper (2.6 oz / 75g), 1 cup (4.5 oz / 128g) thinly sliced carrots, and 0.5 cup (2 oz / 57g) finely chopped celery.
5. Pour the 1 cup (8 fl oz / 240ml) unsalted chicken broth over the chicken and vegetables.
6. Simmer the mixture for 5 minutes, stirring occasionally, until the broth reduces slightly and the veggies reach your desired level of tenderness.
7. Remove the skillet from the heat and serve immediately while hot.
Embrace "Mise en Place": Because this recipe moves so incredibly fast, chop all your vegetables and measure your liquids before you even turn on the stove. Having everything prepped prevents overcooking.
Protect the Chicken: Since you are using pre-cooked chicken breast, be careful not to hard-boil it in the broth. A gentle simmer is all you need to warm the meat through without drying it out.
Fresh Ginger Upgrade: While powdered ginger is incredibly convenient for a quick weeknight dinner, you can easily substitute 1 tablespoon of freshly grated ginger root for a brighter, more vibrant, and aromatic kick.
Boost the Umami: If you want a deeper, more savory flavor profile, add a splash (about 1 tbsp) of low-sodium soy sauce, tamari, or coconut aminos to the broth right before you let it simmer.

Nutrition

Calories: 260kcalCarbohydrates: 6gProtein: 22gFat: 16.5g

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