Ginger Chicken Stir-Fry
Ginger Chicken Stir-Fry requires roughly 45 minutes from start to finish. This main course has 320 calories, 22g of protein, and 9g of fat per serving. This recipe serves 6 and costs $1.52 per serving. 2 people were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. This recipe from Foodista requires broccoli/cauliflower/carrots, ground ginger, chicken broth, and cornstarch. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is pretty good. Users who liked this recipe also liked Ginger Chicken Stir-fry, Ginger Chicken Stir-Fry, and Ginger Chicken Stir-Fry.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 16 ounces broccoli/cauliflower/carrots
- 1 pound chicken breasts
- 1 cup chicken broth
- 3 cups brown rice
- 1 tablespoon cornstarch
- 2 teaspoon ground ginger
- 1 medium onion
- 0.25 cup teriyaki sauce
- 0.75 cup vegetable oil
- 3 cups water
Instructions
- 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.