Sesame Ginger Chicken and Vegetable Stir-Fry

With green beans, red sweet pepper, and yellow squash, this chicken stir-fry, fragrant with ginger and garlic, is a colorful dish.

Sesame Ginger Chicken and Vegetable Stir-Fry
Servings: 4 Prep 15 mins Chill 2 hrs Cook 14 mins


  • 1 pound chicken cutlets
  • 4 teaspoons dark sesame oil
  • 3 minced fresh ginger
  • 1/3 cup reduced-sodium soy sauce
  • 3 rice vinegar
  • 1/2 cup chicken broth
  • 1 cornstarch
  • 8 ounces green beens, trimmed
  • 2 cloves garlic, minced
  • 3/4 pound yellow squash, halved lengthwise, cut into 1/2-inch slices
  • 1 sweet red pepper, cut into thin strips
  • 2 cups hot cooked rice

Make It

1. Cut chicken into thin strips. Combine chicken with 2 teaspoons of the sesame oil and 1 tablespoon of the ginger in a large resealable plastic bag; refrigerate 2 hours. Combine soy sauce, vinegar, broth and cornstarch in a bowl; stir until cornstarch dissolves. Set aside.

2. Cook beans in boiling salted water for 3 minutes or until crisp-tender. Drain and rinse under cold running water.

3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Remove. Add remaining ginger and the garlic; stir-fry 1 minute. Add squash and pepper; stir-fry on high heat for 3 minutes. Stir in soy sauce mixture, beans and chicken. Stir-fry 2 minutes to thicken sauce. Serve with cooked rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 370, Fat, total (g): 7, chol. (mg): 66, sat. fat (g): 1, carb. (g): 42, fiber (g): 5, pro. (g): 33, sodium (mg): 1003, Percent Daily Values are based on a 2,000 calorie diet.