Kumquat Ginger Asian Chicken Easy Stirfry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 413.9
  • Total Fat: 2.3 g
  • Cholesterol: 57.5 mg
  • Sodium: 1,724.3 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 7.9 g
  • Protein: 30.6 g

View full nutritional breakdown of Kumquat Ginger Asian Chicken Easy Stirfry calories by ingredient
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You'll spend more time mincing veggies and opening the cans than actually cooking! Seriously the chicken is the longest part! You'll spend more time mincing veggies and opening the cans than actually cooking! Seriously the chicken is the longest part!
Number of Servings: 4


    MARINADE for the chicken:
    5 Slices of fresh ginger root
    3 cloves of fresh garlic
    5 Kumquats*****
    1/3 cup (5 Tablespoons) Honey*
    1/3 cup Lite Soy Sauce
    1/3 cup Worcestershire Sauce

    *optional, you can substitute Truvia sugar sub for no calorie sweetness, but cut it down to about 3 packets for the honey)
    ***** Kumquats have a sweet rind and salty/tart center so you could really substitute any citrus for them, I wanted to try something new.
    Stir Fry
    1 Can of Baby Corn on the Cob
    1 Can of sliced water chestnuts
    1 Can of Bean Sprout (I only used about a cup since there were a ton!)

    1 Bag of Bird's Eye Steam Fresh mixed veggies (this case I used the Broccoli/Carrot/Chestnuts/Sugar Snap peas)
    ---- Meat
    Thawed Boneless, Skinless Chicken breast filets (I used 2 fillets so I believe that is 8 oz per breast)

    ---- Uncle Ben's Ready Rice Teriyaki Style* yes you could use another variety if you like.

    Cilantro for garnish and for the marinade


I cooked the chicken in advance and took it in a plastic baggie to work. I put everything together there and had "lunch" for my husband and myself in about 10 minutes tops! The prep time is for the marinade and cooking the chicken because the rest is opening cans and microwaving. This is a Tangy spice without a ton of heat.
In a 1 cup liquid measuring cup, put Honey, Soy Sauce, Worst sauce - Stir till combined and will be thick!

Either mince by hand or by chopper the ginger root, garlic, and kumquats. take a few of the cilantro leaves and place with chopped ingredients.

Place all the honey mix, ginger/garlic mincings, kumquats, cilantro, and chicken in a deep enough bowl so you can cover the chicken breasts OR put in a food saver bag, to marinate your chicken. Cover and let it sit for AT LEAST 20 minutes. Perferably in the Fridge so we don't encourage bacteria.

You could use the food saver bag to cook the chicken in which case you would bring a pot of water to boil and put the bagged chicken right in the pot WITHOUT opening it-- let it cook about 10 minutes and carefully open bag avoiding the steam. You could then save some of the marinade for the veggies.

OTHERWISE-- place chicken in a non-stick skillet with a dabble of olive oil spray. Cook the chicken till juices run clear breaking up the breasts as you go. (Sample a small piece to check for taste, you can add more marinade to the skillet to help liven up the flavors.)

Open all your cans and drain. Put steam fresh in Microwave and cook following directions. In a 2 qt microwave safe container put the remaining canned ingredients, and chicken pieces together and stir till well mixed. Top with steam fresh and microwave for another 3 minutes or until everything is steaming and smells yummy.

Microwave the rice 90 seconds, open and combine with the veggies and meat, stir it up good to mix drizzle with a little more marinade and a tsp or 2 of lite Soy Sauce.

Its gonna look like a TON of food, but seriously its only about 4 servings-- most of your calories are coming from the chicken and the Prepared Rice--

This was even better the NEXT night as we only ate about 3 cups worth the first night! I'd say your serving is about a heaping cupful so makes 4 tangy servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MRS.MAIDEN-AERY.

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