Healthy & Special Diets > Anti-Inflammatory Recipes > Dinner (Anti-Inflammatory) > Chicken Stir-Fries with Ginger and Garlic

Anti-Inflammatory Chicken Stir-Fry with Ginger and Garlic

A flavorful and healthy chicken stir-fry packed with anti-inflammatory ingredients like ginger, garlic, and colorful vegetables. This recipe is perfect for a quick and nutritious dinner that supports overall well-being.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 500 g Chicken Breast
  • 1 cup Broccoli Florets
  • 1 cup Bell Peppers (Red, Yellow, Orange)
  • 1/2 cup Carrots
  • 1/2 cup Snap Peas
  • 2 tablespoons Ginger
  • 3 cloves Garlic
  • 3 tablespoons Coconut Aminos (or low-sodium soy sauce)
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Red Pepper Flakes
  • 2 Green Onions
  • 1 teaspoon Sesame Seeds

Preparation

Step 1: Prepare the Chicken: Cut the chicken breast into bite-sized pieces. In a bowl, marinate the chicken with 1 tablespoon of coconut aminos and 1 teaspoon of sesame oil. Let it sit for at least 10 minutes.

Sauté Aromatics

Step 2: Sauté Aromatics: Heat olive oil in a large wok or skillet over medium-high heat. Add the minced ginger and garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.

Cook Chicken

Step 3: Cook Chicken: Add the marinated chicken to the wok and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

Stir-fry Vegetables

Step 4: Stir-fry Vegetables: Add the broccoli florets, bell peppers, carrots, and snap peas to the wok. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp. You may need to add a splash of water if the vegetables start to stick to the pan.

Combine and Sauce

Step 5: Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Add the remaining coconut aminos and red pepper flakes (if using). Stir-fry for another 1-2 minutes, until everything is well combined and heated through.

Serve

Step 6: Serve: Serve the chicken stir-fry immediately. Garnish with sliced green onions and sesame seeds. Enjoy over brown rice or quinoa for a complete meal.

Nutrition Facts Estimated per 100g of product

Please note that the following are estimates and can vary based on specific ingredients and cooking methods:
Calories: 120-150 kcal
Protein: 15-20g
Fat: 5-8g (primarily from olive and sesame oil)
Carbohydrates: 5-8g
Fiber: 2-3g
Key Anti-Inflammatory Components: Ginger, garlic, colorful vegetables rich in antioxidants.

Other Important Considerations for Nutrition

Using Coconut aminos reduces sodium intake. It is gluten free and has a slight sweet flavour.
Consider using organic ingredients where possible to minimize exposure to pesticides.
Adjust the amount of red pepper flakes to your spice preference.
Pair with a complex carbohydrate like brown rice or quinoa to create a balanced meal.
Adding Nuts, like almonds or cashews, enhances the taste and adds more nutrients, including healthy fats and vitamin E. Ensure the nuts are compatible with any dietary needs or restrictions.

← Anti-Inflammatory Berry Smoothie with Seeds Anti-Inflammatory Chickpea Wraps →

FAQ

  • Can I substitute the chicken with tofu or shrimp?

    Yes, you can easily substitute the chicken with tofu or shrimp. For tofu, press out excess water and cube it before marinating and stir-frying. For shrimp, cook it until pink and opaque, about 2-3 minutes per side.
  • What other vegetables can I use?

    Feel free to use any vegetables you like! Some good options include bok choy, snow peas, mushrooms, and bean sprouts.
  • Can I make this recipe ahead of time?

    Yes, you can make the stir-fry ahead of time and store it in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
  • Is this recipe gluten-free?

    Yes, if you use coconut aminos or tamari (gluten-free soy sauce). Otherwise, ensure your soy sauce is gluten-free.