Anti-Inflammatory Turmeric Ginger Chicken Stir-Fry
Anti-Inflammatory Turmeric Ginger Chicken Stir-Fry
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Turmeric Ginger Sauce
- 2 tablespoons fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 3 cloves garlic, minced
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1/2 cup chicken broth
- 2 tablespoons lime juice
- 1 tablespoon tamari, (or soy sauce)
- 1 teaspoon honey, (or maple syrup)
- 1/4 teaspoon red pepper flakes, optional
For the Vegetables
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 3 cups baby spinach
For Serving
- 4 cups cooked brown rice
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken: Pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 2
Prepare the Turmeric Ginger Sauce: In a medium bowl, whisk together the grated fresh ginger, grated fresh turmeric (or ground), minced garlic, full-fat coconut milk, chicken broth, lime juice, tamari (or soy sauce), honey (or maple syrup), and red pepper flakes (if using). Set aside.
⏱️ 5 min
- 3
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Sauté the vegetables: Add another 1 tablespoon of olive oil to the same skillet. Add the chopped yellow onion and cook for 2-3 minutes until softened. Add the sliced red bell pepper and broccoli florets, cooking for another 5-7 minutes until vegetables are tender-crisp.
⏱️ 10 min
- 5
Combine and simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared turmeric ginger sauce over the chicken and vegetables. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 6
Finish and serve: Stir in the baby spinach until it wilts, about 1-2 minutes. Taste and adjust seasoning if necessary. Serve immediately over cooked brown rice, garnished with fresh chopped cilantro.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Anti-Inflammatory Turmeric Ginger Chicken Stir-Fry
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Turmeric Ginger Sauce
- 2 tablespoons fresh ginger, grated
- 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
- 3 cloves garlic, minced
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1/2 cup chicken broth
- 2 tablespoons lime juice
- 1 tablespoon tamari, (or soy sauce)
- 1 teaspoon honey, (or maple syrup)
- 1/4 teaspoon red pepper flakes, optional
For the Vegetables
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 3 cups baby spinach
For Serving
- 4 cups cooked brown rice
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken: Pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 2
Prepare the Turmeric Ginger Sauce: In a medium bowl, whisk together the grated fresh ginger, grated fresh turmeric (or ground), minced garlic, full-fat coconut milk, chicken broth, lime juice, tamari (or soy sauce), honey (or maple syrup), and red pepper flakes (if using). Set aside.
⏱️ 5 min - 3
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Sauté the vegetables: Add another 1 tablespoon of olive oil to the same skillet. Add the chopped yellow onion and cook for 2-3 minutes until softened. Add the sliced red bell pepper and broccoli florets, cooking for another 5-7 minutes until vegetables are tender-crisp.
⏱️ 10 min - 5
Combine and simmer: Return the cooked chicken to the skillet with the vegetables. Pour the prepared turmeric ginger sauce over the chicken and vegetables. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 6
Finish and serve: Stir in the baby spinach until it wilts, about 1-2 minutes. Taste and adjust seasoning if necessary. Serve immediately over cooked brown rice, garnished with fresh chopped cilantro.
⏱️ 4 min