Stir-Fried Chicken With Gingered Vegetables

"This healthy stir-fry is also delicious. Why go out and pay restaurant prices when you can eat so well at home?"
 
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photo by Breezytoo photo by Breezytoo
photo by Breezytoo
photo by breezermom photo by breezermom
photo by teresas photo by teresas
photo by 4-H Mom photo by 4-H Mom
Ready In:
35mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Bring a medium pot of salted water to a boil.
  • Meanwhile, season the chicken with salt and pepper.
  • Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
  • When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
  • Turn off the heat and transfer the chicken to a plate.
  • Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
  • Drain and set aside.
  • Add the sesame oil and garlic cloves to the wok.
  • Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
  • Remove the garlic, add the ginger and cook for another minute.
  • Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
  • Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
  • Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
  • Serve immediately over a bed of rice.

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Reviews

  1. I loved this! There isn't much sauce, but with the ginger and garlic, the taste is perfect. I elected to eat it without rice or noodles, as I am really watching my carbs right now, and this was a wonderful dinner for me tonight. Thanks for sharing your yummy recipe.
     
  2. This was fantastic.My husband and I loved it and I didn't change a thing.
     
  3. This is a quick dinner, especially if you use frozen stir-fry vegetable mix, which is what I did - I find this to be a great shortcut. I keep peeled ginger root chunks in the freezer, so it's always ready for use. I also managed to pour sesame oil over the kitchen floor, so I'll be thinking of this dish a lot over the next week or so!
     
  4. I was pleasantly surprised with the flavors! I really thought that with so little liquid that there couldn't possibly be a burst of greatness...but once again I was wrong. I served this tasty dish over soba noodles instead of rice. They worked great together. I made as posted with the exception of cutting the recipe in half. I used chicken tenders cut into strips. This is delicious, quick and easy...what more can you ask for. Thanks for posting. Made of Spring PAC 2011.
     
  5. This is such a yummy dish and so easy to prepare! I skipped the vegetable oil for browning the chicken and just used a shot of cooking spray which worked well. This doesn't have much "sauce", but you don't need it because the sesame oil and spices/seasonings that cook up with the veggies give you flavor in every bite. I used the full 4 teaspoons of grated ginger because we love it and the rice vinegar as well. My only mistake was forgetting to add the hot pepper flakes, which I could do without, but hubby would have loved the extra zip :) Thanks for sharing your recipe :)
     
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Tweaks

  1. I was pleasantly surprised with the flavors! I really thought that with so little liquid that there couldn't possibly be a burst of greatness...but once again I was wrong. I served this tasty dish over soba noodles instead of rice. They worked great together. I made as posted with the exception of cutting the recipe in half. I used chicken tenders cut into strips. This is delicious, quick and easy...what more can you ask for. Thanks for posting. Made of Spring PAC 2011.
     

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