Spicy Ginger Stir-Fry with Brown Rice
Quick weeknight stir-fry combining tender chicken, crisp-tender broccoli, and chewy brown rice bound together with a tangy orange-ginger sauce. Walnuts add crunch while crystallized ginger brings sweet heat. Ready in under 20 minutes.
Ingredients
- 12 oz fresh broccoli florets, cut into bite-size pieces
- ⅓ cup reduced-sodium chicken broth
- 2 tablespoons walnuts, finely chopped, toasted
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garlic, minced
- 8.8 oz fully cooked whole grain brown rice
- ⅓ cup La Choy Orange Ginger Stir Fry Sauce-Marinade
- ¼ cup orange juice
- 1 teaspoon cornstarch
- 1 teaspoon red pepper flakes, crushed
- ½ teaspoon toasted sesame oil
- 3 tablespoons crystallized ginger, finely chopped
- cooking spray, no-stick
- 12 oz boneless skinless chicken breasts, cut into 1/2-inch pieces
Instructions
- 1
Whisk together stir fry sauce, broth, orange juice, red pepper flakes, and cornstarch in a small bowl until smooth. Set aside.
- 2
Spray a wok or 12-inch skillet with cooking spray and place over high heat. When hot, add chicken pieces and cook and stir until light golden brown.
- 3
Add grated fresh ginger and minced garlic; cook and stir until fragrant.
- 4
Add broccoli florets and cook and stir until bright green and crisp-tender.
- 5
Pour in the sauce mixture and cook and stir until sauce thickens slightly.
- 6
Add rice, crystallized ginger, walnuts, and sesame oil. Toss to blend all ingredients. Heat through and serve immediately.
Tips
Have all ingredients prepped and the sauce mixed before cooking; stir-fries cook quickly over high heat.
Do not overcook broccoli; it should remain bright green and crisp-tender for best texture.
Use a wok or large skillet to ensure proper heat distribution and prevent crowding.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of broth if needed.
Prep vegetables and mince ginger and garlic up to 4 hours ahead. Mix sauce in advance. Cook rice per package directions. Assemble and cook just before serving for best texture.
Serve immediately while hot. Pair with steamed edamame, cucumber salad, or extra sesame seeds.
Common Mistakes
Do not skip the high heat at the start; low or medium heat will cause chicken to steam rather than brown and broccoli to lose crispness.
Do not add sauce until broccoli is crisp-tender; overcooking creates mushy vegetables.
Do not toss with rice off heat; toss while still warm to coat evenly.
Substitutions
2