Ingredients
Method
- Place a skillet over medium heat and pour in the 0.25 cup (2 fl oz / 59ml) extra virgin olive and canola oil mixture.
- 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.
- Sauté the onion and garlic mixture for approximately 2 to 3 minutes until the onions become translucent and fragrant.
- 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.
- Pour the 1 cup (8 fl oz / 240ml) unsalted chicken broth over the chicken and vegetables.
- Simmer the mixture for 5 minutes, stirring occasionally, until the broth reduces slightly and the veggies reach your desired level of tenderness.
- 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.