This Chinese Emerald Chicken is a colorful and healthy weeknight dinner that brings the freshness of spring to your plate. The dish features tender pieces of boneless chicken stir-fried with a medley of crisp green vegetables, including broccoli, snow peas, and green peppers. A savory blend of soy sauce, rice wine, and ginger creates a light yet flavorful glaze that coats every bite. The addition of toasted sesame seeds adds a nutty aroma and crunchy texture. Perfect for busy evenings, this recipe is quick to prepare and packed with protein and vitamins. It pairs beautifully with steamed jasmine rice or noodles for a complete and satisfying meal.
Chinese Emerald Chicken
Description
This Chinese Emerald Chicken is a colorful and healthy weeknight dinner that brings the freshness of spring to your plate. The dish features tender pieces of boneless chicken stir-fried with a medley of crisp green vegetables, including broccoli, snow peas, and green peppers. A savory blend of soy sauce, rice wine, and ginger creates a light yet flavorful glaze that coats every bite. The addition of toasted sesame seeds adds a nutty aroma and crunchy texture. Perfect for busy evenings, this recipe is quick to prepare and packed with protein and vitamins. It pairs beautifully with steamed jasmine rice or noodles for a complete and satisfying meal.Ingredients
Directions
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Cut the chicken breasts into 1-inch chunks.
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Finely chop the fresh ginger root.
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Slice the onion and dice the green pepper after seeding.
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Cut the broccoli into 1-inch florets.
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Slice the celery ribs and prepare the snow peas.
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Season the chicken pieces with salt and freshly ground pepper.
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Heat the vegetable oil in a wok over medium-high heat.
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Pat the chicken pieces dry and add them to the wok with the chopped ginger.
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Stir-fry the chicken until it whitens and is cooked through.
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Add the sliced onion and stir-fry for 2-3 minutes until softened.
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Add the broccoli, green pepper, celery, and snow peas to the wok.
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Stir-fry the vegetables for 2-3 minutes until crisp-tender.
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Pour in the chicken stock, soy sauce, and rice wine.
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Cover the wok and cook until the liquid comes to a boil.
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Uncover and cook for 2 minutes to allow flavors to meld.
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Reduce heat and cook gently for 2 to 3 minutes.
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In a small bowl, combine the cornstarch with water and stir until smooth.
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Increase the heat to high.
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Pour the cornstarch mixture into the wok and stir constantly until the sauce thickens.
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Sprinkle with toasted sesame seeds before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 66.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
