Ginger Chicken Stir Fry (Cooks.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/4 C bottled Teriyaki Sauce1/4 C water1 lb skinned & boned chicken breasts, cut into 1 1/2 inch pieces2 Tbls vegetable oil1 med onion, cut into 8 wedges1 1/2 C shredded cabbage or napa1 C thinly sliced carrots1 C broccoli florets1/2 Tsp ground ginger1/3 C dry white wine or chicken broth1 Tbls cornstarch1 Tbls waterServe over rice
Combine the teriyaki sauce & water in a shallow baking dish. Add chicken pieces and stir to coat well. Cover & refrigerate 2 hours. Drain marinade from chicken pieces when ready to stir-fry and discard marinade.
Heat oil in a large skillet or wok; stir fry chicken oil until chicen is slightly browned, less than 5 minutes. Sitr in cabbage, carrots, onion, and broccoli with ginger and wine/chicken broth. Cover pan and simmer about 5 minutes or until vegetables are tender-crisp. In sm. bowl, combine cornstarch and water until smooth. Gradually add to skillet, stirring constantly, until thickened. Serve over rice
Serving Size: 5 1-cup serving
Number of Servings: 5
Recipe submitted by SparkPeople user LINDARC1.
Heat oil in a large skillet or wok; stir fry chicken oil until chicen is slightly browned, less than 5 minutes. Sitr in cabbage, carrots, onion, and broccoli with ginger and wine/chicken broth. Cover pan and simmer about 5 minutes or until vegetables are tender-crisp. In sm. bowl, combine cornstarch and water until smooth. Gradually add to skillet, stirring constantly, until thickened. Serve over rice
Serving Size: 5 1-cup serving
Number of Servings: 5
Recipe submitted by SparkPeople user LINDARC1.
Nutritional Info Amount Per Serving
- Calories: 157.2
- Total Fat: 7.3 g
- Cholesterol: 21.3 mg
- Sodium: 527.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.6 g
- Protein: 10.0 g
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