Ginger Chicken Stir-Fry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Making your favorite restaurant stir-fry at home is easier than you think. The first eight ingredients in this recipe combine to make a flavorful sauce.

Ingredients:

3/4 cup canned no-salt-added chicken broth, undiluted

1 tablespoon cornstarch

3 tablespoons dry sherry

2 tablespoons low-sodium soy sauce

1 tablespoon peeled, minced gingerroot

1 teaspoon sugar

2 teaspoons minced garlic

1/4 teaspoon salt

vegetable cooking spray

1 1/2 teaspoons dark sesame oil, divided

2 cups broccoli flowerets

1 cup thinly sliced carrot

1 1/2 cups cubed zucchini

1 cup thinly sliced onion

1 green onion, cut diagonally into 1-inch slices

1 pound skinned, boned chicken breasts, cut into 1-inch pieces

4 cups cooked long-grain rice (cooked without salt or fat)

Directions:

1. Combine first 8 ingredients in a small bowl; stir well, and set aside.
2. 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; stir-fry 2 minutes. Remove vegetables from wok; set aside.
3. Add remaining 1 teaspoon oil to wok. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned. Return vegetables to wok. Stir cornstarch mixture; add to wok. Stir-fry 1 minute or until thoroughly heated. Serve over rice.

By RecipeOfHealth.com