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Ginger Chicken Stir-Fry

Ginger Chicken Stir-Fry recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breasts and vegetables are sauteed in a skillet with a delicious ginger sauce to make this quick-to-fix main-dish recipe.
time
prep:
1 min
total:
25 min
servings
total:
6 servings

What You Need

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 boneless skinless chicken breasts 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

Make It

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.

K:63663v0:148238     Copyright - © [1994-2013] Meredith Corporation
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