Ginger Chicken Stir-Fry

Name: Ginger Chicken Stir-Fry
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
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

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Broccoli/cauliflower/carrotsfrozen packaged mixture16 oz
Chicken breastsskinned and boned1 lb
Chicken broth1 cup
Brown rice3 cups
Cornstarch1 tbsp
Ground ginger2 tsp
Onionmedium, cut into 8 wedges1 medium
Teriyaki sauce¼ cup
Vegetable oil¾ cup
Water3 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

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.