Ginger chicken stir-fry with rice
A Vietnamese dinner for the galley that best on calm days or at anchor, about 25 min hands-on.
- Dinner
- Vietnamese
- ⏱ 25 min
- 🌊 Sea tolerance 2/5
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)520 g (130 g)
- Basmati rice300 g (75 g)
- Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
- Carrot160 g (≈ 2.5 carrots) (40 g (≈ 0.5 carrot))
- Green/white cabbage200 g (50 g)
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Fresh ginger20 g (5 g)
- Soy sauce60 g (15 g)
- Toasted sesame oil20 g (5 g)
- Sunflower / vegetable oil32 g (8 g)
Method
- Slice chicken and veg thinly before you start.
- Stir-fry chicken in hot oil 5 minutes; add veg, garlic and ginger 3 minutes.
- Add soy and sesame oil; serve over rice.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Gluten, Sesame, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 608
- protein
- 34 g
- fat
- 19 g
- carbs
- 73 g
- sugar
- 6 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes