Ginger Chicken Stir-fry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Teriyaki sauce,
1/4 cup: Water,
1 lbs: Chicken breasts, (skinned and boned) cut into 1-1/2 inch pieces
2 tbsp: Vegetable oil,
1 medium: Onion, cut into 8 wedges
16 ounce: Broccoli/cauliflower/carrots, (frozen packaged mixture)*
1/2 tsp: Ground ginger,
1/3 cup: White wine OR chicken broth,
1 tbsp: Cornstarch,
1 tbsp: Water,
3 cup: Hot cooked brown rice,
Directions:
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 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. Serve over hot rice.
*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
Each serving provides: * 279 calories * 18.7 g. protein * 7.3 g. fat
* 34.1 g. carbohydrate * 515 mg. sodium * 37 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional
calculations. When ingredient options appear in a recipe, the first
ingredient choice is used for calculation.
Source: Brown Rice Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
Source from luhu.jp
pieces, coating well. Cover and refrigerate two hours. Drain
marinade from chicken pieces. In large skillet or wok, heat oil;
stir-fry chicken 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. Serve over hot rice.
*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
Each serving provides: * 279 calories * 18.7 g. protein * 7.3 g. fat
* 34.1 g. carbohydrate * 515 mg. sodium * 37 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional
calculations. When ingredient options appear in a recipe, the first
ingredient choice is used for calculation.
Source: Brown Rice Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
Source from luhu.jp