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Ginger Chicken Stir-Fry

Ginger Chicken Stir-Fry Ginger Chicken Stir-Fry

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!













Trans-fat Free, High Fiber


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
½ tablespoon ginger
peeled and minced, fresh
cup white wine
or chicken broth
1 tablespoon cornstarch
1 tablespoon water
1 splash rice vinegar
3 cups brown rice
cooked, hot


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.


* not incl. in nutrient facts

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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?


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