Ginger Chicken Stir-Fry Recipe

5 2 2
Publisher Photo

Ginger Chicken Stir-Fry Recipe

Read Reviews
5 2 2
Publisher Photo
We like hot spicy foods, so we always add the highest amount of cayenne pepper called for here. No matter how much you use, this dish has just the right amount of pizzazz!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 2 cups each broccoli florets, cauliflowerets and carrot pieces
  • 1 cup chopped onion
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups chicken broth
  • 1/4 cup teriyaki sauce
  • 1/4 cup soy sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 garlic clove, minced

Directions

In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside.
In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 8 servings.
Originally published as Ginger Chicken Stir-Fry in Country Chicken Cookbook 1995, p49

Nutritional Facts

1 cup: 151 calories, 5g fat (0 saturated fat), 37mg cholesterol, 655mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.

  • 4 boneless skinless chicken breast halves, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 2 cups each broccoli florets, cauliflowerets and carrot pieces
  • 1 cup chopped onion
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups chicken broth
  • 1/4 cup teriyaki sauce
  • 1/4 cup soy sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 garlic clove, minced
  1. In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside.
  2. In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 8 servings.
Originally published as Ginger Chicken Stir-Fry in Country Chicken Cookbook 1995, p49

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Reviews forGinger Chicken Stir-Fry

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MY REVIEW
rrfrey21 User ID: 3107605 46282
Reviewed Apr. 30, 2010

"We all loved this recipe! I finally found a good stir-fry recipe that makes a lot of sauce. My kids love to have a lot of sauce on their rice. This should be rated 7 stars!! Very Good! Thanks."

MY REVIEW
rlmorgan User ID: 3211016 73454
Reviewed Jul. 3, 2008

"I didn't have any cornstarch to prepare this, so I left it out and the water. It was a juice instead of a sauce/glaze. It was very good. I will diffently add to my recipes!!"

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