Ginger Chicken Stir-Fry

Ingredients

  • 4 cups cooked long-grain rice (cooked without salt or fat)
  • 1 pound skinned, boned chicken breasts, cut into 1-inch pieces
  • 1 cup thinly sliced carrot
  • ¾ cup canned no-salt-added chicken broth, undiluted
  • Vegetable cooking spray
  • 2 cups broccoli flowerets
  • 1 tablespoon peeled, minced gingerroot
  • + 10 more ingredients
    • 1 cup thinly sliced onion
    • 2 teaspoons minced garlic
    • 3 tablespoons dry sherry
    • 1 ½ teaspoons dark sesame oil, divided
    • 1 tablespoon cornstarch
    • 2 tablespoons low-sodium soy sauce
    • 1 green onion, cut diagonally into 1-inch slices
    • ¼ teaspoon salt
    • 1 ½ cups cubed zucchini
    • 1 teaspoon sugar

Combine first 8 ingredients in a small bowl; stir well, and set aside. Coat a wok or large nonstick skillet with cooking spray; drizzle 1/2 teaspoon oil around top of wok. Heat at medium-high (375°) until hot. Add broccoli and carrot; stir-fry 2 minutes. Add zucchini, onion, and green onions; sti...

View full recipe at My Recipes

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