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:
- 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.
- Gradually add to skillet, stirring constantly, until thickened. 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.
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:
covered percent of daily need
