Ginger Chicken Stir Fry

Ginger Chicken Stir-Fry

Ginger Chicken Stir-Fry

45 minutes

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Details
  • Servings:   6
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 16 ounces Broccoli/cauliflower/carrots (frozen packaged mixture)*
  • 1 pound Chicken breasts (skinned and boned) cut into 1-½ inch pieces
  • cup White wine OR chicken broth
  • 3 cups Hot cooked brown rice
  • 1 tablespoon Cornstarch
  • 2 teaspoon ground ginger
  • 1 medium Onion, cut into 8 wedges
  • 1/4 cup Teriyaki sauce
  • 3/4 cup canola or vegetable oil
  • 3 cups water
Instructions

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.

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