Ginger Chicken Stir-Fry

If you want to add more gluten free and dairy free recipes to your recipe box, Ginger Chicken Stir-Fry might be a recipe you should try. This recipe serves 6 and costs $1.52 per serving. This main course has 320 calories, 22g of protein, and 9g of fat per serving. This recipe from Foodista has 2 fans. Head to the store and pick up broccoli/cauliflower/carrots, cornstarch, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 69%, this dish is good. If you like this recipe, take a look at these similar recipes: Ginger Chicken Stir-Fry, Ginger Chicken Stir-Fry, and Ginger Chicken Stir-fry.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

16 ounces Broccoli/cauliflower/carrots (frozen packaged mixture)*

1 pound Chicken breasts (skinned and boned) cut into 1-½ inch pieces

cup White wine OR chicken broth

3 cups Hot cooked brown rice

1 tablespoon Cornstarch

2 teaspoon ground ginger

1 medium Onion, cut into 8 wedges

1/4 cup Teriyaki sauce

3/4 cup canola or vegetable oil

3 cups water

Equipment:

baking pan

frying pan

bowl

wok

Cooking instruction summary:

  1. In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth.
  2. Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice.
  3. *Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
  4. NOTE: Optional ingredients are omitted from the nutritional calculations.
  5. When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

 

Step by step:


1. In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours.

2. Drain marinade from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth.Gradually add to skillet, stirring constantly, until thickened.

3. Serve over hot rice.*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.NOTE: Optional ingredients are omitted from the nutritional calculations.When ingredient options appear in a recipe, the first ingredient choice is used for calculation.


Nutrition Information:

Quickview
319 Calories
22g Protein
8g Total Fat
38g Carbs
21% Health Score
Limit These
Calories
319k
16%

Fat
8g
13%

  Saturated Fat
1g
10%

Carbohydrates
38g
13%

  Sugar
2g
3%

Cholesterol
49mg
16%

Sodium
736mg
32%

Get Enough Of These
Protein
22g
44%

Vitamin A
3862IU
77%

Manganese
1mg
76%

Vitamin B3
10mg
52%

Vitamin B6
0.82mg
41%

Selenium
25µg
36%

Phosphorus
305mg
31%

Magnesium
92mg
23%

Fiber
5g
21%

Vitamin B1
0.26mg
17%

Potassium
586mg
17%

Vitamin B5
1mg
16%

Vitamin C
10mg
12%

Vitamin B2
0.19mg
11%

Copper
0.22mg
11%

Iron
1mg
11%

Zinc
1mg
10%

Vitamin K
10µg
10%

Folate
33µg
8%

Calcium
45mg
5%

Vitamin E
0.61mg
4%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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