Ginger chicken stir-fry

Name: Ginger chicken stir-fry
Total time: 45 min
Yield: 6 servings
Ingredients: 453.59 g stew vegetables; 453.59 g chicken breasts; 235 ml chicken broth; 585 g cooked brown rice; 1 Tbsp cornstarch; 2 tsps ground ginger; 1 medium onion; 72 ml teriyaki sauce; 163.5 ml vegetable oil; 709.76 ml water

A flavorful Ginger Chicken Stir-Fry that is gluten-free and dairy-free. Packed with protein and perfect for a quick weeknight dinner.

Ingredients

stew vegetables

453.59 g

chicken breasts

453.59 g

chicken broth

235 ml

cooked brown rice

585 g

cornstarch

1 Tbsp

ground ginger

2 tsps

onion

1 medium

teriyaki sauce

72 ml

vegetable oil

163.5 ml

water

709.76 ml

Method

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.NOTE: Optional ingredients are omitted from the nutritional calculations.When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

Nutrition:

368 kcal

Carbs

48 g

Fat

9 g

Protein

24 g

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