Ginger Chicken with Broccoli and Glazed Walnuts

Mary Anne here. Recently, thanks to a tumultuous tummy, I’ve been revisiting an old friend in the kitchen: ginger. This multi-talented ingredient reputedly has multiple medicinal uses ranging from an anti-inflammatory, a diaphoretic that cleanses the system of accumulated toxins, and most popularly, an aid for nausea due to pregnancy, motion sickness and other digestive annoyances.

In addition to my own intestinal woes, a dear old friend of mine has been undergoing a spate of health issues that have rendered her appetite nearly non-existent. We discovered that dishes prepared with a healthy dose of fresh ginger not only go down easy, but they actually quell discomfort for several hours post-eating! Added bonus: ginger is natural and quite inexpensive – a far more Feast-worthy solution than a chemist’s costly compound!

Nausea or not, this simple and nutritious meal showcases a spectacular array of color, texture, sweetness and spice rendering it an apt choice for an unhappy gut – or surprise guests!

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Ginger Chicken with Broccoli and Glazed Walnuts
Serves 8

Note: Place the whole chicken breasts in the freezer for 20 to 30 minutes before slicing. This exercise firms up the meat and allows for the thinnest of sliced strips, approximately 1/8th of an inch thick and 1 inch long.

2 lbs. boneless, skinless chicken breast, rinsed and patted dry and then cut into very thin 1 inch strips (see note above) – $6.58
1½ lbs. fresh broccoli, cut into florets (freeze the thick stems for future soup stock) – $2.49
3 Tablespoons fresh ginger, peeled and minced – $0.40
1 large sweet onion, i.e. Vidalia, cut into 1 inch pieces – $1.39
2 red Bell peppers, seeded and cut into 1 inch pieces – $2.72
2 cloves garlic, minced – stock
1 cup walnut pieces – stock
2 Tablespoons sweet butter – stock
2 Tablespoons brown sugar – stock
8 Tablespoons Canola oil, divided – stock
10 teaspoons low sodium soy sauce, divided – stock
6 teaspoons corn starch, divided – stock
1 cup chicken stock – stock
1 Teaspoon red pepper flakes – stock
Grand Total Assuming Well-Stocked Kitchen: $13.58
Total Per Serving:$1.70

1. While the chicken is getting firm in the freezer, prepare the glazed walnuts. In a small skillet placed over a medium flame, melt the butter. Add the brown sugar, stirring well to combine. Add the walnuts, and stirring constantly, sauté for about 10 minutes over medium-low flame until nuts are fragrant. Transfer to a small dish and allow to cool completely. The glaze will harden during the cooling process.

2. Slice the chicken as directed in the notes above. In a large mixing bowl whisk together 2 Tablespoons of oil, 4 teaspoons of soy sauce, and 2 teaspoons of corn starch. Stir in the chicken strips, coating well. Cover and refrigerate for 30 minutes.

3. Meanwhile, prepare the veggies by chopping according to the above directions.

4. Using a wok or a very large, heavy skillet, heat 6 Tablespoons of oil over high flame. The oil is hot enough when a spritz of water sizzles. Stir fry the chicken strips until white, about 3 to 5 minutes. Using a large slotted spatula, transfer the chicken to a platter or bowl.

5. In a small bowl whisk together 1 cup chicken stock, 6 teaspoons of soy sauce, and 4 teaspoons of corn starch. Set aside.

6. Using the leftover oil from the chicken in the wok/skillet, stir fry the onion, ginger, and red pepper until crisp-tender, about 3 minutes. Sprinkle with the red pepper flakes.

7. Add the garlic and broccoli to the wok, and continue sautéing the veggies until the broccoli is bright green, about 2 to 3 minutes.

8. Add the chicken to the veggie mixture. Stir in the chicken broth/soy sauce mixture and cook, stirring constantly until thickened.

9. Serve over brown rice. Top with the glazed walnuts.


  1. says

    now this sounds amazing. I suffer from irritable stomache and I like ginger – will have to get a wok and try this one myself. Why don’t I have a wok????

  2. feastonthecheap says

    Ha! Well if you win the CSN giveaway, maybe you can get one… In the meantime, you can sub-in your heaviest skillet.

  3. Mrs. A says

    Must find my wok ! This is a great recipe for my tummy, palate and gustatory pleasures .
    Thanks–Mary Anne ! Xox Mrs.A PS I hope your role as a “patient” is a very short one.

    • feastonthecheap says

      Ginger is my new fave in the spice arena. Mariel gave me an amazing and thoughtful get-well bag loaded with ginger tea, ginger snaps, candied ginger and ginger root! The benefits for the tummy are only outweighed by the snappy fragrance as ginger cooks, followed by the actual flavor as the ginger infuses the chicken and veggies. And you don’t need a wok to prepare this dish. I actually have another recipe using this medicinal spice, which we’ll post in a week or so. Bon appetit!

  4. heatherc says

    Made this last night for spur if the moment dinner with friends. They were Wowwed to say the least. First recipe made from this amazing blog that u just discovered yesterday. Keep up the great writing & recipes.

    • feastonthecheap says

      We’re thrilled you found us Heather! And so glad you enjoyed a last-minute dinner with friends. If you ever have any questions or need dinner recommendations, don’t hesitate to get in touch!

  5. says

    This sounds delightful. It’s always great when an ingredient does more than make for happy tastebuds, doesn’t it? Hopefully the ginger helps you through your ails!


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