Chicken with Ginger Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Life can be pretty busy on our dairy farm. So I favor foods that I can put on the table in no time. This dish is a hit at our house, even with our toddlers. Ingredients:
2 boneless skinless chicken breast halves, cut into cubes |
3 tablespoons vegetable oil, divided |
2 cups broccoli florets |
1 cup julienned carrots |
1 cup sliced fresh mushrooms |
1 cup fresh pea pods |
1/4 cup sliced green onions |
1/2 cup mayonnaise |
1/4 cup chicken broth |
1 garlic clove, minced |
1 tablespoon soy sauce |
1/2 teaspoon ground ginger |
hot cooked rice, optional |
sliced almonds, optional |
Directions:
1. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil over medium-high heat for 5-7 minutes or until juices run clear. Remove chicken and set aside. In remaining oil, stir-fry broccoli, carrots, mushrooms, pea pod and onions for 8-10 minutes or until tender. Return chicken to skillet. Combine mayonnaise, broth, garlic, soy sauce and ginger; add to skillet. Reduce heat and cook until heated through. Serve over rice and sprinkle with almonds if desired. Yield: 4 servings.
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