Ginger Chicken Stir-Fry2013-06-19
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.
- 1 1/4 cupsÂ sliced zucchini (1 medium)
- 1/2 cupÂ sliced carrot (1 medium)
- 1/2 cupÂ sliced onion (1 medium)
- 1 small red sweet pepper cut into strips (3/4 cup)
- 2 1/2 cupsÂ shredded green cabbage (about half of a small cabbage head)
- 1 tablespoonÂ cooking oil or peanut oil
- 12 ouncesÂ skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
- 1/2 cupÂ bottled stir-fry sauce
- 1/2 teaspoonÂ ground ginger
- 3 – 4 cupsÂ hot cooked white or brown rice
- 3/4 cupÂ 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.