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Ginger Chicken Stir Fry

Fat.Freedom's picture
  Soy sauce 1 Teaspoon
  Ground ginger 2 Teaspoon
  Water 4 Teaspoon
  Chicken breasts 2 , boned, skinned and cut into 0.25 inch strips
  Canned bean sprouts 16 Ounce
  Cornstarch 2 Teaspoon
  Green onions 6 , sliced
  Mushrooms 4 Ounce, drained and sliced
  Canned bamboo shoots 6 Ounce, drained
  Frozen green beans 10 Ounce (1 Package)
  Water 1 Cup (16 tbs)
  Cooked brown rice 3 Cup (48 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1426 Calories from Fat 100

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 2.6 g13%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 704.7 mg29.4%

Total Carbohydrates 215 g71.7%

Dietary Fiber 35.6 g142.4%

Sugars 29.1 g

Protein 119 g238.6%

Vitamin A 61.2% Vitamin C 166.5%

Calcium 21.5% Iron 71.9%

*Based on a 2000 Calorie diet


Ginger Chicken Stir Fry Recipe