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: 3/4 cup canned no-salt-added chicken broth, undiluted; 1 tablespoon cornstarch; 3 tablespoons dry sherry; 2 tablespoons low-sodium soy sauce; 1 tablespoon peeled, minced gingerroot; 1 teaspoon sugar; 2 teaspoons minced garlic; 1/4 teaspoon salt; Vegetable cooking spray; 1 1/2 teaspoons dark sesame oil, divided; 2 cups broccoli flowerets; 1 cup thinly sliced carrot; 1 1/2 cups cubed zucchini; 1 cup thinly sliced onion; 1 green onion, cut diagonally into 1-inch slices; 1 pound skinned, boned chicken breasts, cut into 1-inch pieces; 4 cups cooked long-grain rice (cooked without salt or fat)

Servings: persons

3/4 cup canned no-salt-added chicken broth, undiluted
1 tablespoon cornstarch
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon peeled, minced gingerroot
1 teaspoon sugar
2 teaspoons minced garlic
1/4 teaspoon salt
Vegetable cooking spray
1 1/2 teaspoons dark sesame oil, divided
2 cups broccoli flowerets
1 cup thinly sliced carrot
1 1/2 cups cubed zucchini
1 cup thinly sliced onion
1 green onion, cut diagonally into 1-inch slices
1 pound skinned, boned chicken breasts, cut into 1-inch pieces
4 cups cooked long-grain rice (cooked without salt or fat)

1
Combine first 8 ingredients in a small bowl; stir well, and set aside.
2
Coat a wok or large nonstick skillet with cooking spray; drizzle 1/2 teaspoon oil around top of wok. Heat at medium-high (375u00b0) until hot. Add broccoli and carrot; stir-fry 2 minutes. Add zucchini, onion, and green onions; stir-fry 2 minutes. Remove vegetables from wok; set aside.
3
Add remaining 1 teaspoon oil to wok. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned. Return vegetables to wok. Stir cornstarch mixture; add to wok. Stir-fry 1 minute or until thoroughly heated. Serve over rice.

1088

kcal

Calories

Fat

177

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 17 ingredients. The key ingredients include: 3/4 cup canned no-salt-added chicken broth, undiluted, 1 tablespoon cornstarch, 3 tablespoons dry sherry, 2 tablespoons low-sodium soy sauce, 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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