Ginger Chicken Stir-Fry | Pika Chakula

Ginger Chicken Stir-Fry

2013-06-19

The time-saving secret ingredient in this veggie-packed stir fry? Bottled stir fry sauce, which can be found in the Asian section at your local grocery store.

Ingredients:

  • 1 1/4 cups sliced zucchini (1 medium)
  • 1/2 cup sliced carrot (1 medium)
  • 1/2 cup sliced onion (1 medium)
  • 1 small red sweet pepper cut into strips (3/4 cup)
  • 2 1/2 cups shredded green cabbage (about half of a small cabbage head)
  • 1 tablespoon cooking oil or peanut oil
  • 12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
  • 1/2 cup bottled stir-fry sauce
  • 1/2 teaspoon ground ginger
  • 3 – 4 cups hot cooked white or brown rice
  • 3/4 cup chopped cocktail peanuts or cashews

Method:

1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.

2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts.

 

source:

Recipe Comments

  1. posted by Melea on Jun 20, 2013

    what is the recipe to my own stir-fry sauce?

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