Recipes and Cooking Ginger Chicken Stir-Fry 3.9 (12) 1 Review Stir-fry chicken and vegetables with a delicious ginger sauce to make this quick-to-fix main-dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ¼ cup sliced zucchini (1 medium) ½ cup sliced carrot (1 medium) ½ cup sliced onion (1 medium) 1 small red sweet pepper cut into strips (3/4 cup) 2 ½ cup shredded green cabbage (about half of a small cabbage head) 1 tablespoon cooking oil or peanut oil 12 ounce skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces ½ cup bottled stir-fry sauce ½ teaspoon ground ginger 3 - 4 cup hot cooked white or brown rice ¾ cup chopped cocktail peanuts or cashews Directions 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. 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. Rate it Print Nutrition Facts (per serving) 355 Calories 14g Fat 37g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 355 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 33mg 11% Sodium 816mg 35% Total Carbohydrate 37g 13% Total Sugars 8g Protein 22g Vitamin C 38.4mg 192% Calcium 70.7mg 5% Iron 1.8mg 10% Potassium 541mg 12% Folate, total 56.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.