Ginger Chicken Stir Fry Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Soy sauce | 1 Teaspoon | |
| Ground ginger | 2 Teaspoon | |
| Water | 4 Teaspoon | |
| 2 chicken breasts, boned, skinned and cut into 1/4 inch strips | ||
| Bean | 1 16 Ounce | |
| Cornstarch | 2 Teaspoon | |
| Green onions | 6 , sliced | |
| Mushrooms | 1 4 Ounce, drained | |
| Bamboo shoots | 1 6 Ounce, drained | |
| Green | 1 10 Ounce, frozen | |
| Water | 1 Cup (16 tbs) | |
| Cooked brown rice | 3 Cup (16 tbs) | |
Directions
1. Prepare all ingredients.
2. Make a sauce by mixing soy sauce, ginger, and 4 tablespoons water.
3. Heat wok or large nonstick skillet. Add soy sauce mixture and chicken pieces. Cook on high heat for 4 minutes. Remove meat after cooking.
4. Drain bean sprouts and save liquid. Whisk cornstarch into liquid and heat in wok until thickened.
5. Add vegetables, chicken, and 1 cup water. Simmer until chicken is done. Vegetables should remain tender-crisp.
6. Serve immediately over 1/2 cup cooked rice.
2. Make a sauce by mixing soy sauce, ginger, and 4 tablespoons water.
3. Heat wok or large nonstick skillet. Add soy sauce mixture and chicken pieces. Cook on high heat for 4 minutes. Remove meat after cooking.
4. Drain bean sprouts and save liquid. Whisk cornstarch into liquid and heat in wok until thickened.
5. Add vegetables, chicken, and 1 cup water. Simmer until chicken is done. Vegetables should remain tender-crisp.
6. Serve immediately over 1/2 cup cooked rice.
Chef
