Ginger Chicken Stir-Fry Recipe

Name: Ginger Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 4 chicken breast halves, skinless, boneless, cut into strips; 1 teaspoon paprika; 1 red onion, sliced in rings; 2 garlic cloves, pressed; 1 sweet green pepper, sliced into sticks; 1 sweet red pepper, sliced into sticks; 1 jalapeno pepper, sliced into sticks; 1 inch piece fresh ginger, sliced into thin strips; 1 small acorn squash, cubed (or squash of your choice); 2 fresh tomatoes, large diced; 1/4 teaspoon salt; 1/4 teaspoon pepper, fresh ground; 3/4 cup chicken stock; 1 teaspoon cornstarch

Servings: persons

vegetable oil cooking spray
4 chicken breast halves, skinless, boneless, cut into strips
1 teaspoon paprika
1 red onion, sliced in rings
2 garlic cloves, pressed
1 sweet green pepper, sliced into sticks
1 sweet red pepper, sliced into sticks
1 jalapeno pepper, sliced into sticks
1 inch piece fresh ginger, sliced into thin strips
1 small acorn squash, cubed (or squash of your choice)
2 fresh tomatoes, large diced
1/4 teaspoon salt
1/4 teaspoon pepper, fresh ground
3/4 cup chicken stock
1 teaspoon cornstarch

1
Parboil squash, or cut in half, remove seeds and microwave for about 3 minutes depending on size, cube and set aside.
2
Generously spray a non stick wok or deep fry pan. Heat wok and add chicken strips; brown on all sides, about 5 minutes. Sprinkle chicken with paprika.
3
Lower heat and add onions and garlic, stir fry about 5 minutes, until onion is soft, being careful not to burn garlic.
4
Add sweet and hot peppers and ginger sticks; stir fry about 3 minutes.
5
Add squash cubes, stir fry 2 minutes.
6
Add tomato , stir fry just until heated through, 1 minute.
7
Sprinkle salt and pepper over all.
8
Make a slurry out of the chicken stock and cornstarch; add to chicken and vegetables; stir fry until liquid is thickened about 4 minutes.
9
Nice served over brown rice.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: vegetable oil cooking spray, 4 chicken breast halves, skinless, boneless, cut into strips, 1 teaspoon paprika, 1 red onion, sliced in rings, and more.

Yes, Ginger Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Chicken Stir-Fry

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