Vegan Ginger Chicken Stir-Fry
Total time45 min
Prep time15 min
Cook time15 min
4.6(30)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
Chef's tipChoose 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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