Ginger chicken stir-fry
Ginger Chicken Stir Fry Poultry
Last updated 6/12/2012 12:51:56 AM. Recipe ID 13602. Report a problem with this recipe.
Title: Ginger chicken stir-fry
Categories: Poultry, Main dish, Stir-fry
Yield: 6 Servings
1/4 c Teriyaki sauce
1/4 c Water
1 lb Chicken breasts
-- (skinned and boned)
- cut into 1-1/2 inch pieces
2 tb Vegetable oil
1 md Onion; cut into 8 wedges
16 oz Broccoli/cauliflower/carrots
- (frozen packaged mixture)*
1/2 ts Ground ginger
1/3 c White wine OR chicken broth
1 tb Cornstarch
1 tb Water
3 c Hot cooked brown rice
In shallow baking dish, combine teriyaki sauce and water; add chicken
pieces, coating well. Cover and refrigerate two hours. Drain
marinade from chicken pieces. In large skillet or wok, heat oil;
stir-fry chicken and onion until chicken is slightly browned. Stir
in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or
until vegetables are tender crisp. In small bowl, combine cornstarch
and water until smooth. Gradually add to skillet, stirring
constantly, until thickened. Serve over hot rice.
*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
Each serving provides: * 279 calories * 18.7 g. protein * 7.3 g. fat
* 34.1 g. carbohydrate * 515 mg. sodium * 37 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional
calculations. When ingredient options appear in a recipe, the first
ingredient choice is used for calculation.
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