Gingered Chicken Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ginger and soy sauce give eye-opening flavor to this colorful stir-fry shared by Donna Sauvageau of Detroit Lakes, Minnesota. Ingredients:
1 tablespoon ketchup |
1 tablespoon minced fresh gingerroot |
2 tablespoons reduced-sodium soy sauce |
2 garlic cloves, minced |
3/4 pound boneless skinless chicken breasts, cut into thin strips |
1 large green pepper, sliced |
1 large sweet red pepper, sliced |
6 green onions, sliced |
2 teaspoons canola oil, divided |
2 teaspoons sesame or additional canola oil, divided |
hot cooked rice, optional |
Directions:
1. In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes.
2. In a large nonstick skillet or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired. Yield: 3 servings.
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