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Ginger Chicken Stir-Fry

 Ginger Chicken Stir-Fry
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!
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Ginger Chicken Stir-Fry (continued)

Directions (continued)

  • servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-sodium chicken broth and soy sauce) equals 2 lean meat, 2 vegetable; also, 151 calories, 655 mg sodium, 37 mg cholesterol, 10 gm carbohydrate, 16 gm protein, 5 gm fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.