Ginger Chicken and Vegetable Fried Rice

Makes 4 servings


1 lb boneless, skinless chicken
    breast halves (about 2 large) cut
    into ½-inch slices
1 large head broccoli, cut into florets
1 Tbsp grated ginger root
1 cup low-sodium chicken broth
1 Tbsp reduced sodium soy sauce
1 Tbsp cornstarch
8 oz. shiitake mushrooms, stems
    removed and discarded, cut into
    ¼-inch strips

2 large carrots, peeled, chopped
2 celery stalks, chopped
1 cup short-grain brown rice, cooked
    according to the package instructions
2 green onions, thinly sliced on
    the diagonal
¼ cup cashew pieces
1 Tbsp sesame oil


Place the chicken, broccoli and ginger in a large bowl. Rub the ginger over the chicken. Cover with plastic wrap and refrigerate. Place the broth, soy sauce and cornstarch in a small bowl and set aside.

Prepare the fried rice. Heat a large skillet over high heat. Coat with a light layer of the cooking spray and add the mushrooms, carrots and celery and cook 2 to 3 minutes, stirring often until the mushrooms are soft. Add the rice, green onion and cashews. Stir to combine and turn the heat off.

Heat another large skillet over high heat. Reduced the heat to medium and add the sesame oil along with the chicken and broccoli. Cook 2 to 3 minutes, stirring often until the chicken and broccoli begin to brown. Reduce the heat to low. Stir the cornstarch mixture, as the cornstarch may have settled to the bottom of the bowl. Add it to the skillet and cover. Cook 1 to 2 minutes more, stirring once or twice until the broccoli is fork tender and the chicken is cooked through. Serve immediately with the rice.

Nutrition facts (per serving): calories 447, fat 14 g, cholesterol 47 mg, protein 23 g, carbohydrates 59 g, sodium 355 mg

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Published August 2011

Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at

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