Ginger chickenstir-fry supports digestion by reducing bloating and stimulating gut movement.It also helps regulate gut microbes and inflammation. And it has chicken is alean source of high-quality protein that aids digestion through easier.
Functional Pathway Link:
Ginger supports digestion by reducing bloating andstimulating gut movement. It also helps regulate gut microbes and inflammation,while Skinless roasted chicken is a lean source of high-quality protein with Bvitamins that support metabolism and tissue repair, while aiding digestionthrough easier.Onions’ prebiotic fibers boost gut health and digestion;quercetin and sulfur compounds reduce inflammation, improve immunity, andprotect heart and bone health.
Notes:
Serve hot withsteamed jasmine or brown rice. Garnish with green onions if desired.
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● 200 g chicken breast or thigh, slicedthinly
● 1/2 cup fresh ginger, julienned
● 1/2 cup onion, sliced
● 1/2 cup shiitakemushrooms
● 2 cloves garlic, minced
● 1–2 tbsp soy sauce
● 1 tbsp oyster sauce (or mushroom saucefor lighter taste)
● 1 tsp sugar
● 1 tbsp oil (e.g., rice bran or sunfloweroil)
● 2 tbsp water (optional, to loosen thesauce)
● Chopped green onions or coriander forgarnish (optional)
1. Prepare the ingredients:
Slice chicken, julienne ginger, slice onions andmushrooms. Mince the garlic.
2. Heat oil in a pan or wok over medium heat.
Add garlic and stir-fry for a few seconds untilfragrant.
3. Add sliced chicken and stir-fry until it starts to cook (turnswhite).
4. Add ginger and mushrooms.
Continue stir-frying for 2–3 minutes.
5. Add onion and seasonings:
Pour in soy sauce, oyster sauce, sugar, and asplash of water if needed.
Stir well and cook until chicken is fully cooked and onion softens slightly.
6. Taste and adjust seasoning if needed.
