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Chicken with Ginger Sauce

 Chicken with Ginger Sauce
Life can be pretty busy on our dairy farm. So I favor foods that I can put on the table in no time. This dish is a hit at our house, even with our toddlers.
4 ServingsPrep/Total Time: 30 min.


  • 2 boneless skinless chicken breast halves, cut into cubes
  • 3 tablespoons vegetable oil, divided
  • 2 cups broccoli florets
  • 1 cup julienned carrots
  • 1 cup sliced fresh mushrooms
  • 1 cup fresh pea pods
  • 1/4 cup sliced green onions
  • 1/2 cup mayonnaise
  • 1/4 cup chicken broth
  • 1 garlic clove, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • Hot cooked rice, optional
  • Sliced almonds, optional


  • In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over
  • medium-high heat for 5-7 minutes or until juices run clear. Remove
  • chicken and set aside. In remaining oil, stir-fry broccoli, carrots,
  • mushrooms, pea pod and onions for 8-10 minutes or until tender.
  • Return chicken to skillet. Combine mayonnaise, broth, garlic, soy
  • sauce and ginger; add to skillet. Reduce heat and cook until heated
  • through. Serve over rice and sprinkle with almonds if desired.
  • Yield: 4 servings.

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Chicken with Ginger Sauce (continued)

Nutritional Facts: 1 serving (1 cup) equals 413 calories, 34 g fat (5 g saturated fat), 47 mg cholesterol, 494 mg sodium, 9 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.