Ginger Chicken Stir-Fry
376
Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!
Ingredients
| ¼ | cup |
teriyaki sauce
|
|
| ¼ | cup |
water
|
|
| 1 | pound |
chicken breasts
skinned and boned, cut into 11/2 inch pieces |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| 1 | medium |
onions
cut into 8 wedges |
|
| 16 | ounces |
broccoli, frozen
cauliflower/carrots |
|
| ½ | tablespoon |
ginger
peeled and minced, fresh |
|
| ⅓ | cup |
white wine
or chicken broth |
* |
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
| 1 | splash |
rice vinegar
|
* |
| 3 | cups |
brown rice
cooked, hot |
Directions
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, garlic, 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.
Gradually add to skillet, stirring constantly, until thickened.
Drizzle a splash of vinegar.
Serve over hot rice.
Nutrition Facts
Serving Size 271g (9.6 oz)Amount per Serving
Calories 54516% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 64mg
21%
Sodium 537mg
22%
Total Carbohydrate
27g
27%
Dietary Fiber 5g
21%
Sugars g
Protein
67g
Vitamin A 11%
•
Vitamin C 52%
Calcium 7%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
