Ginger Chicken Stir-Fry

Stir-fry chicken and vegetables with a delicious ginger sauce to make this quick-to-fix main-dish recipe.

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  • Makes: 6 servings
  • Start to Finish: 25 mins
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Ginger Chicken Stir-Fry
Ingredients
1 1/4
cups sliced zucchini (1 medium)
1/2
cup sliced carrot (1 medium)
1/2
cup sliced onion (1 medium)
1
small red sweet pepper cut into strips (3/4 cup)
2 1/2
cups shredded green cabbage (about half of a small cabbage head)
1
tablespoon cooking oil or peanut oil
12
ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
1/2
cup bottled stir-fry sauce
1/2
teaspoon ground ginger
3
cups hot cooked white or brown rice
3/4
cup chopped cocktail peanuts or cashews
Directions
  1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.
  2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.
Nutrition Facts (Ginger Chicken Stir-Fry)
    Per serving:
  • 355 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 33 mg chol.,
  • 816 mg sodium,
  • 37 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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