Ginger Chicken Stir-Fry with Pak Choi and Broccoli

Instructions

1. 1

   Slice the chicken breast into thin strips.

2. 2

   Wash and chop the pak choi into bite-sized pieces. Cut the broccoli into small florets. Peel and slice the carrot into thin matchsticks. Slice the mushrooms and onion. Peel and finely grate the fresh ginger.

3. 3

   Heat the vegetable oil in a large wok or frying pan over medium-high heat.

4. 4

   Add the sliced chicken breast to the pan and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.

5. 5

   In the same pan, add the onion, carrot, and ginger. Stir-fry for 2 minutes until fragrant.

6. 6

   Add the broccoli and mushrooms to the pan. Stir-fry for another 2-3 minutes until the vegetables are just tender.

7. 7

   Return the cooked chicken to the pan along with the pak choi. Pour in the low-sodium soy sauce and stir well to combine all the ingredients.

8. 8

   Stir-fry for another 2 minutes until the pak choi is wilted and everything is heated through.

9. 9

   Serve the ginger chicken stir-fry hot, garnished with extra fresh ginger if desired.