Chicken with Ginger Sauce Recipe

5 1
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Chicken with Ginger Sauce Recipe

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5 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Chicken with Ginger Sauce in Country Chicken Cookbook 1995, p40

Nutritional Facts

1 cup: 413 calories, 34g fat (5g saturated fat), 47mg cholesterol, 494mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 17g protein.

  • 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. Yield: 4 servings.
Originally published as Chicken with Ginger Sauce in Country Chicken Cookbook 1995, p40

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