Ginger Chicken Stir-Fry

Name: Ginger Chicken Stir-Fry
Prep time: P1H
Total time: P1H
Yield: 6
Cuisine: Asian
Ingredients: teriyaki sauce; water; chicken breasts; vegetable oil; garlic; onions; broccoli, frozen; ginger; white wine; cornstarch; water; rice vinegar; brown rice

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!

Yield

6 servings

Prep

1 hrs

Cook

25 min

Ready

1 hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
59	ml	teriyaki sauce
59	ml	water
453.6	g	chicken breasts skinned and boned, cut into 11/2 inch pieces
3E+1	ml	vegetable oil
2	cloves	garlic freshly minced
1	medium	onions cut into 8 wedges
462.4	ml/g	broccoli, frozen cauliflower/carrots
7.5	ml	ginger peeled and minced, fresh
79	ml	white wine or chicken broth	*
15	ml	cornstarch
15	ml	water
1	splash	rice vinegar	*
7.1E+2	ml	brown rice cooked, hot