Ginger Chicken Stir-Fry

Name: Ginger Chicken Stir-Fry
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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

320 kcal

Calories

22 g

Protein

9 g

Fat

39 g

Carbs

Ingredients

For 6 servings

Estimated cost~€6.25 · ~€1.05/serving

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Kitchen Tools

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Kochmesser

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Gusseisenpfanne

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Fleischthermometer

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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.