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Quick and Easy Ginger Chicken Veggie Stir-Fry Recipe 2010-01-12 13:24:51

Ginger Chicken Stir-Fry

Ginger Chicken Stir-Fry

From Better Homes and Gardens

Quick and Easy Ginger Chicken Veggie Stir-Fry Recipe 2010-01-12 13:24:51

Ingredients

  1. 1-1/4 cup sliced zucchini (1 medium)
    1/2 cup sliced carrot (1 medium)
    1/2 cup sliced onion (1 medium)
    1 small red sweet pepper cut into strips (3/4 cup)
    2-1/2 cups shredded green cabbage (about half of a small cabbage head)
    1 tablespoon cooking oil or peanut oil
    12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
    1/2 cup bottled stir-fry sauce
    1/2 teaspoon ground ginger
    3 to 4 cups hot cooked white or brown rice
    3/4 cup chopped cocktail peanuts or cashews

Directions

  1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.
  2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly.
  3. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts.

Serves 6.

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