↞ recipe box start page
Category: STIR-FRYS
Prep Time: Cook Time: Total Time:
1-1/4 cup 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 to 4 cups hot cooked white or brown rice
3/4 cup chopped cocktail peanuts or cashews
Directions
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.
Makes 6 servings.
This supper of veggies, chicken, nuts, and brown rice tosses together in 25 minutes. No need for a complicated sauce -- bottled peanut sauce and a dash of ginger do the trick.
view more member recipes
Ginger Chicken Stir-Fry bhg
view my recipes
print
save
Category: STIR-FRYS
Prep Time: Cook Time: Total Time:
1-1/4 cup 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 to 4 cups hot cooked white or brown rice
3/4 cup chopped cocktail peanuts or cashews
Directions
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.
Makes 6 servings.
This supper of veggies, chicken, nuts, and brown rice tosses together in 25 minutes. No need for a complicated sauce -- bottled peanut sauce and a dash of ginger do the trick.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken & Broccoli Stir-fry With Hoisin & Ginger Sauce
by sgre52160
1/4 cup orange juice 1/4 cup hoisin sauce 1 tbsp soya sauce 1 tsp sesame oil 2 tbsp canola oil, divided 3 skinless, boneless chicken breasts, cut into 1/2-inch strips Freshly ground black pepper
by sgre52160
1/4 cup orange juice 1/4 cup hoisin sauce 1 tbsp soya sauce 1 tsp sesame oil 2 tbsp canola oil, divided 3 skinless, boneless chicken breasts, cut into 1/2-inch strips Freshly ground black pepper
Ginger Vegetable Stir Fry
by sgre52160
2 tsp cornstarch 1/2 cup orange juice 1/4 cup soy sauce 2 medium carrots, julienned 2 cups fresh broccoli florets 2 cups fresh green beans (2-inch pieces) 1/4 cup vegetable oil 2 cups sweet pot
by sgre52160
2 tsp cornstarch 1/2 cup orange juice 1/4 cup soy sauce 2 medium carrots, julienned 2 cups fresh broccoli florets 2 cups fresh green beans (2-inch pieces) 1/4 cup vegetable oil 2 cups sweet pot
Ginger-sesame Stir Fry
by ICOOK2
I used onion,carrots, and snow peas, but broccoli, sweet peppers, leeks, and or asparagus would work as well. Same with the noodles or rice - you choose. 1 Tbsp cooking oil 1 small onion, cut int
by ICOOK2
I used onion,carrots, and snow peas, but broccoli, sweet peppers, leeks, and or asparagus would work as well. Same with the noodles or rice - you choose. 1 Tbsp cooking oil 1 small onion, cut int
Ginger Pork Stir Fry
by sgre52160
1 lb boneless pork loin, cut into 1/2 inch cubes 1 tbsp soy sauce and vinegar Oil 1 tsp ginger 1 clove garlic, minced 1 tbsp water 1 (16 oz) pkg frozen stir-fry vegetables Blend first 6 ingre
by sgre52160
1 lb boneless pork loin, cut into 1/2 inch cubes 1 tbsp soy sauce and vinegar Oil 1 tsp ginger 1 clove garlic, minced 1 tbsp water 1 (16 oz) pkg frozen stir-fry vegetables Blend first 6 ingre
Double-ginger Sour Cream Bundt Cake With Ginger-infused Strawberries
by sgre52160
Cake: Softened Butter (for brushing bundt pan) 1/2 cup raw sugar (or turbinado sugar) 2 1/4 cups all purpose flour 4 teaspoons ground ginger 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2
by sgre52160
Cake: Softened Butter (for brushing bundt pan) 1/2 cup raw sugar (or turbinado sugar) 2 1/4 cups all purpose flour 4 teaspoons ground ginger 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2
view more member recipes