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Chicken with Ginger Sauce

Total Time

Prep/Total Time: 30 min.


4 servings

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.


  • 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


  1. 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.

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