Ginger Chicken Stir-Fry

Name: Ginger Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 0.25 cup Teriyaki sauce; 0.25 cup Water; 1 lb Chicken breasts (skinned and boned) cut into 1-½ inch pieces; 2 tbsp Vegetable oil; 1 medium Onion, cut into 8 wedges; 16 oz Broccoli/cauliflower/carrots (frozen packaged mixture)*; 0.5 tsp Ground ginger; 1 cup White wine OR chicken broth; 1 tbsp Cornstarch; 1 tbsp Water; 3 cup Hot cooked brown rice

This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep10 min

Cook15 min

Total25 min

Servings6

Difficultyeasy

ChineseLunchDinner / Supper

Ingredients

0.25 cupTeriyaki sauce
0.25 cupWater
1 lbChicken breasts (skinned and boned) cut into 1-½ inch pieces
2 tbspVegetable oil
1 mediumOnion, cut into 8 wedges
16 ozBroccoli/cauliflower/carrots (frozen packaged mixture)*
0.5 tspGround ginger
1 cupWhite wine OR chicken broth
1 tbspCornstarch
1 tbspWater
3 cupHot cooked brown rice

Instructions

1
In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth.
2
Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice.
3
*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.