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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Ginger Chicken Stir-Fry
- 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 - 4 cups hot cooked white or brown rice
- 3/4 cup chopped cocktail peanuts or cashews
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.
- Servings Per Recipe 6,
- cal. (kcal) 355,
- Fat, total (g) 14,
- chol. (mg) 33,
- sat. fat (g) 2,
- carb. (g) 37,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 4,
- fiber (g) 5,
- sugar (g) 8,
- pro. (g) 22,
- vit. A (IU) 3839,
- vit. C (mg) 38,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 816,
- Potassium (mg) 541,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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