Description
A quick and tasty chicken stir fry with chickpeas, garlic, and ginger.
Ingredients
Scale
- 2 cloves garlic (minced)
- 1 tsp grated ginger
- 200 g boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup cooked chickpeas (drained if canned)
- 1 tbsp vegetable oil (neutral oil like canola or grapeseed)
- 2 tbsp soy sauce or coconut aminos
- 1 tsp red pepper flakes (optional for heat)
- 1 green onion or cilantro (chopped for garnish)
- 1 tsp lemon juice (optional for brightness)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and sauté for 6–7 minutes until golden brown and cooked through.
- Add garlic and grated ginger to the skillet and cook for 30 seconds, stirring to avoid burning.
- Stir in chickpeas and cook for 2–3 minutes until heated through.
- Pour in soy sauce (or coconut aminos) and stir well to coat.
- If using, add red pepper flakes for heat.
- Remove from heat and squeeze fresh lemon juice over the stir fry for brightness.
- Garnish with chopped green onions or cilantro.
- Serve warm over rice, quinoa, or noodles.
Notes
- This dish can be served over various grains for a complete meal.
- Adjust the level of spiciness by adding more or less red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg