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# Spring Stir Fry with Chicken
- URL: https://www.foodconsumer.org/spring_stir_fry_with_chicken_0319130828/
- Published: 2013-03-19T21:23:00.000Z
- Updated: 2026-09-22T16:21:07.000Z
- Description: A stir-fry of chicken with garlic, ginger, spring onions, cabbage and bell peppers in peanut oil, served over brown rice: 276 calories and 5 grams of fiber per 1 1/2-cup serving. The piece notes peanut oil's high smoke point suits the quick, high heat.
- Author: Food Consumer
- Tags: Healthy Recipes from AICR, Recipes & Dining, #vivvo-import

Spring Stir Fry

# Spring Stir Fry with Chicken

A stir-fry is a quick and healthy way to cook delicious, plant-based meals. The moderately high heat allows for speedy cooking so vegetables become tender crisp, maintain their fresh flavors and have minimal nutrient loss. A little peanut oil offers healthy fat with a high smoke point so it won't burn and smoke at higher temperatures. Spicy ginger, garlic and onions add flavor and cancer-protective phytochemicals. Serving it over brown rice makes it a complete fiber-rich meal to bridge the seasons.

**Makes 4 servings.**

**Per 1½ cup serving:** 276 calories, 7 g total fat (1.5 g saturated fat), 38 g carbohydrate,  
16 g protein, 5 g dietary fiber, 349 mg sodium.

- 1 Tbsp. peanut oil
- 5 cloves garlic, minced
- 1 tsp. grated fresh ginger
- 1/4 tsp. ground ginger
- 6 spring onions, chopped, including the green stems
- Salt to taste
- 1 lb. chicken, boneless and skinless, cut into about 1/2-inch strips
- 1 large onion, chopped
- 1 cup chopped cabbage
- 1 medium each, red and green bell peppers, chopped
- 2 Tbsp. reduced-sodium soy sauce
- 1 1/2 tsp. sugar, optional
- 1 Tbsp. cornstarch
- 1/2 cup water
- 3 cups of cooked brown rice

## Directions

1. Heat oil over medium-high heat in wok or large skillet. When oil is almost smoking, add garlic, ginger, ground ginger, spring onions and salt to taste. Stir-fry about 2 minutes. Add chicken. Stir fry an additional 3 to 4 minutes.
2. Add chopped onion and cabbage and cook, stirring occasionally, for about 5 minutes. Add peppers and cook for 2 minutes.
3. Mix soy sauce, sugar and cornstarch into water; add to wok or skillet. Cook uncovered until sauce thickens. Serve over hot rice.