Fish Free Ginger Chicken Stir-Fry

Total time45 min

Prep time15 min

Cook time15 min

4.6

(30)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
3 tbsp tamari
1 tbsp fresh ginger, finely grated
1 tbsp rice vinegar
1 tsp sesame oil

For the sauce

3 tbsp tamari
2 tbsp maple syrup
1 tbsp fresh ginger, finely grated
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
¼ tsp red pepper flakes

For the stir-fry

2 tbsp garlic-infused oil
4 heads baby bok choy, halved lengthwise
1 medium red bell pepper, thinly sliced
4 scallions, green tops only, thinly sliced

For serving

2 cups jasmine rice, uncooked
1 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, whisk together 3 tbsp tamari, 1 tbsp grated ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil. Add the sliced chicken, toss to coat, and let marinate at room temperature for 15 minutes.
2
While the chicken marinates, cook the jasmine rice according to package directions. Keep warm.

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