Ginger Chicken Stir-Fry
Stir-fry chicken and vegetables with a delicious ginger sauce to make this quick-to-fix main-dish recipe.
Ingredients
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1-1/4 cup sliced zucchini (1 medium)
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1/2 cup sliced carrot (1 medium)
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1/2 cup sliced onion (1 medium)
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1 small red sweet pepper cut into strips (3/4 cup)
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2-1/2 cups shredded green cabbage (about half of a small cabbage head)
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1 tablespoon cooking oil or peanut oil
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12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
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1/2 cup bottled stir-fry sauce
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1/2 teaspoon ground ginger
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3 to 4 cups hot cooked white or brown rice
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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. 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. Makes 6 servings.
Nutrition information
Calories 355, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 4 g, Cholesterol 33 mg, Sodium 816 mg, Carbohydrate 37 g, Total Sugar 8 g, Fiber 5 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 65%, Calcium 7%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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