Spicy Ginger Chicken Stir-Fry with Brown Rice

About this meal

A vibrant, energy-boosting dish inspired by classic Chinese flavors, featuring spicy chicken stir-fried with colorful vegetables, fresh ginger, garlic, and a balanced sweet-and-spicy sauce served over wholesome brown rice. Accompanied by an herbal Goji Berry & Red Date Tea for sustained energy and recovery.

Ingredients

• Chicken breast (sliced) — 150g
• Brown rice (uncooked) — 60g
• Red bell pepper (sliced) — 1/2 cup
• Snow peas — 1/2 cup
• Carrot (julienned) — 1/2 cup
• Fresh ginger (finely grated) — 2 tsp
• Garlic (minced) — 2 cloves
• Dried red chili flakes — 1/2 tsp
• Low-sodium soy sauce — 2 tbsp
• Honey — 1 tsp
• Rice vinegar — 1 tsp
• Sesame oil — 2 tsp
• Spring onions (chopped) — 2 tbsp
• Goji berries (for tea) — 1 tbsp
• Red dates (jujube, pitted, for tea) — 3 pieces
• Hot water (for tea) — 320ml
• Black pepper — to taste

Steps

1. Rinse and cook brown rice as per package instructions.
2. While rice cooks, prepare all vegetables and slice chicken breast.
3. In a bowl, mix sliced chicken with 1 tsp grated ginger, 1 clove minced garlic, 1 tbsp soy sauce and a dash of black pepper. Let marinate 10 minutes.
4. Heat 1 tsp sesame oil in a wok, add marinated chicken, stir-fry on high for 2-3 minutes until mostly cooked, then remove and set aside.
5. Add remaining sesame oil to wok, stir-fry ginger, garlic, and chili flakes for 30 seconds.
6. Add bell pepper, carrot, and snow peas. Stir-fry for 2-3 minutes.
7. Return chicken to wok. Add remaining soy sauce, rice vinegar, honey, and toss to combine. Stir-fry 1 more minute.
8. Serve hot over brown rice, garnished with spring onions.
9. For the tea: Add goji berries and red dates to a teapot, pour in hot water, steep 8-10 minutes, strain and enjoy warm.