Ginger Chicken Stir-Fry
Ginger Chicken Stir-Fry requires roughly 45 minutes from start to finish.
- Servings: 6
- Total cooking time:
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
Instructions:
- 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.
