Rating: 4 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

355 calories; fat 14g; cholesterol 33mg; saturated fat 2g; carbohydrates 37g; mono fat 6g; poly fat 4g; insoluble fiber 5g; sugars 8g; protein 22g; vitamin a 3838.6IU; vitamin c 38.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 10.5mg; vitamin b6 0.7mg; folate 56.4mcg; vitamin b12 0.2mcg; sodium 816mg; potassium 541mg; calcium 70.7mg; iron 1.8mg.
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