Ginger Chicken & Veg Stir-Fry
A quick, high-protein dinner with fresh ginger, colourful veg, and lightly flavoured brown rice for slow, steady energy.
Plants
gingergarlicspring onioncorncarrotred peppercorianderlimebrown rice
Tags
stepwise-resetbalancedasian-inspiredquickhigh-fibrelow-gi
Stir-Fry
- Chicken breast or thigh — 200 g, thinly sliced
- Fresh ginger — 2 cm piece, finely grated
- Garlic — 2 cloves, crushed
- Spring onions — 3–4, sliced (keep green tops for garnish)
- Carrot — 1 medium, julienned or thinly sliced
- Red pepper — 1 small, sliced
- Sweetcorn — ½ cup / 100 g (fresh, frozen, or canned)
- Soy sauce — 2 tbsp
- Lime juice — 1 tbsp
- Olive or sesame oil — 1 tbsp
- Fresh coriander or parsley — a handful
Optional Brown Rice Side
- Cooked brown rice — about 1½ cups (250 g)
- Grated ginger — ½ tsp
- Spring onion greens — 2 tbsp, finely sliced
- Lime zest or juice — to taste
Steps
- Heat oil in a wok or large pan over medium–high heat.
- Add chicken, ginger, and garlic. Stir-fry until chicken is nearly cooked (4–5 min).
- Add carrots, red pepper, corn, and white parts of the spring onions. Stir-fry another 3–4 min.
- Add soy sauce and lime juice; toss until everything is glossy and hot.
- Garnish with spring-onion greens and coriander before serving.
Optional Brown Rice Side
- Reheat cooked brown rice in a separate pan or bowl.
- Stir in grated ginger, spring onion greens, and a squeeze of lime.
- Serve alongside or under the stir-fry.
Variations
- Add chilli or chilli flakes for extra heat.
- Swap chicken for tofu, tempeh, or prawns.
- Add peas, broccoli, or mangetout for extra colour and fibre.
Notes
Brown rice gives this dish a satisfying slow-release base, while the fresh ginger, lime, and spring onions lift the flavour.
A perfect mid-week reset meal that’s high in protein, rich in plants, and steady on energy.
Make enough to save a portion for lunch the next day — the flavours become even more intense after resting overnight.