Ginger Chicken Stir-Fry

Nuvita Biscuits

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.


  • 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


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.



Recipe Comments

  1. posted by Melea on Jun 20, 2013

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

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