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Gingered Chicken Stir-Fry

 Gingered Chicken Stir-Fry
Ginger and soy sauce give eye-opening flavor to this colorful stir-fry shared by Donna Sauvageau of Detroit Lakes, Minnesota.
3 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon ketchup
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 3/4 pound boneless skinless chicken breasts, cut into thin strips
  • 1 large green pepper, sliced
  • 1 large sweet red pepper, sliced
  • 6 green onions, sliced
  • 2 teaspoons canola oil, divided
  • 2 teaspoons sesame or additional canola oil, divided
  • Hot cooked rice, optional


  • In a large resealable plastic bag, combine the ketchup, ginger, soy
  • sauce and garlic; add chicken. Seal bag and turn to coat;
  • refrigerate for 15 minutes.
  • In a large nonstick skillet or wok, stir-fry peppers and onions in 1
  • teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender.
  • Remove vegetables with a slotted spoon; keep warm. In the same
  • skillet, stir-fry chicken and marinade in remaining oil for 3-4
  • minutes or until no longer pink. Return vegetables to the pan; heat
  • through. Serve with rice if desired. Yield: 3 servings.

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Gingered Chicken Stir-Fry (continued)

Nutritional Facts: One serving (1 cup chicken mixture, calculated without rice) equals 234 calories, 8 g fat (1 g saturated fat), 66 mg cholesterol, 496 mg sodium, 12 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.