Ingredients for Ginger Chicken Stir Fry
- 3 tablespoons vegetable or canola oil
- Boneless Chicken
- 1 cup chopped celery
- Carrot
- Sugar Snap Peas
- 1/2 cup chopped onion
- 2 cloves minced garlic
- Chicken Broth
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- Dried Ginger
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How to Make Ginger Chicken Stir Fry
- Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
- Add 1 pound of boneless, skinless chicken breast (cut into bite-sized pieces) and stir-fry until cooked through and lightly browned (about 5-7 minutes).
- Remove the chicken from the wok and set aside, keeping it warm.
- Add 1 tablespoon of oil to the wok. Add 1 cup of chopped celery and 1 cup of sliced carrots and stir-fry until crisp-tender (about 3-5 minutes).
- Add 1 cup of snow peas and stir-fry for 3 minutes.
- Add 1/2 cup of chopped onion and 2 cloves of minced garlic. Stir-fry for 1 minute until fragrant.
- In a small bowl, whisk together 1/2 cup of chicken broth and 1 tablespoon of cornstarch until smooth.
- Add 1/4 cup of soy sauce and 1 tablespoon of grated fresh ginger to the wok. Stir until well combined.
- Pour the broth mixture into the wok with the vegetables. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Return the chicken to the wok and toss to coat in the sauce. Heat through for 1 minute.
- Serve hot over rice or angel hair pasta. Garnish with toasted sliced almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
13g
Fat
32g
Carbs
3g
