Oriental Garlic Chicken with Zucchini
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon dry white wine
- 1 1⁄2 teaspoons cornstarch
- 1⁄8 - 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground ginger
- 4 boneless skinless chicken breasts (about 1 1/2 lb. total)
- 2 tablespoons oil
- 8 -10 green onions, bias-sliced into 1-inch pieces (about 1 1/4 c.)
- 1 cup thinly sliced fresh mushrooms
- 1 medium zucchini, halved lenghtwise,and cut into 1/4 inch thick pieces
- 10 cloves garlic, minced or 2 -3 tablespoons instant minced garlic
- 1 (8 ounce) can sliced water, chestuts
- 2 cups hot cooked brown rice or 2 cups white rice
directions
- In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
- Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
- Let stand at room temp.
- for 30 minutes.
- Drain chicken, reserving marinade.
- Preheat wok or large skillet over high heat; add oil.
- Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
- Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
- Push chicken from the center to the sides of skillet or wok.
- Stir marinade, and add to center of skillet.
- Cook and stir until thick and boiling.
- Add onion mixture and water chestnuts.
- Cook and stir 1-2 minutes, until heated through.
- Serve with hot cooked rice.
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Reviews
-
Suggestion: use minced fresh ginger root instead of the ground ginger! It makes a world of difference. Ginger keeps for a long time if you follow these very simple instructions: peel it; cut it into slices; put it in a plastic container with a tight lid cover with dry sherry. Do this and you'll always have it on hand. Powdered ginger is not a substitute for the fresh stuff.
Tweaks
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Suggestion: use minced fresh ginger root instead of the ground ginger! It makes a world of difference. Ginger keeps for a long time if you follow these very simple instructions: peel it; cut it into slices; put it in a plastic container with a tight lid cover with dry sherry. Do this and you'll always have it on hand. Powdered ginger is not a substitute for the fresh stuff.
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"