Ginger Chicken Stir Fry (2) Collection

Discussion in 'Food and nutrition' started by Edoc, Mar 1, 2004.

  1. Edoc

    Edoc Guest

    Ginger Chicken Stir - Fry Ginger Chicken Stir Fry

    Ginger Chicken Stir - Fry

    2 whole lg. skinless chicken breasts 2 Tbsp. low sodium soy sauce 2 Tbsp. dry sherry 2 tsp.
    cornstarch 1 tsp. minced ginger root
    1/4 tsp. sugar
    2/8 tsp. garlic powder 4 green onions Salad oil

    Cut chicken in thin strips. Cut each onion crosswise into 3 inch pieces. Mix soy sauce, sherry,
    ginger, cornstarch, sugar and garlic powder. Marinate chicken pieces. Heat in wok or 12 inch
    skillet. 1/4 cup salad oil. (Preferably Canola - can use less oil in non-stick skillet.) Cook onions
    stirring quickly about 2 minutes. In same skillet cook chicken mixture stirring quickly and
    frequently until chicken is tender, about 2-3 minutes. Serve with rice. 4 servings.


    Ginger Chicken Stir Fry

    3/4 cup bottled teriyaki sauce
    4/4 cup water 1 lb. skinned and boned chicken breasts, cut into 1 1/2 inch pieces 2 Tbsp. vegetable
    oil 1 med. onion, cut into 8 wedges 1 1/2 cup coarsely shredded cabbage or nappa 1 cup thinly
    sliced carrots 1 cup broccoli florets
    5/2 tsp. ground ginger
    6/3 cup dry white wine or chicken broth 1 Tbsp. cornstarch 1 Tbsp. water 3 cup hot cooked brown rice

    Combine the teriyaki sauce and water in a shallow baking dish. Add chicken pieces and stir to coat
    well. Cover and refrigerate two hours. Drain marinade from chicken pieces when ready to stir-fry and
    discard marinade.

    Heat oil in a large skillet or wok; stir-fry chicken and oil until chicken is slightly browned, less
    than 5 minutes. Stir in cabbage, carrots and broccoli with ginger and wine. Cover pan and simmer
    about 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 rice.


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