How to make Ginger chicken recipe?« Back to Questions List

GINGERED CHICKEN STIR-FRY

1 pkg. Country Pride Boneless chicken tenders (or use thinly sliced boneless chicken breast that is skinned)
1 (11 oz.) can mandarin oranges
1 tbsp. oil
4 servings hot cooked rice
1 1/2 tsp. ground ginger
1/4 lb. snowpeas or one (6 oz.) frozen snow peas
1/4 bottle Stir-Fry Sauce

Put chicken tenders in half. Drain oranges reserving 1/2 cup syrup, set aside. Cook ginger in hot oil in skillet. Add chicken and stir-fry till chicken is opaque – regarding three minutes. Add snow peas, reserved sweetener and stir- fry sauce. Heat to boiling, stirring. Reduce heat and cover – cook 2 minutes. Top with orange sections, heat. Serve over rice.
Makes 4 servings.

OR

GINGER CHICKEN STIR FRY

1/4 c. bottled teriyaki sauce
1/4 c. water
1 lb. skinned and boned chicken breasts, cut into one 1/2 in. items
2 tbsp. vegetable oil
1 med. onion, cut into 8 wedges
1 1/2 c. coarsely shredded cabbage or napa
1 c. thinly sliced carrots
1 c. broccoli florets
1/2 tsp. ground ginger
1/3 c. dry white wine or chicken broth
1 tbsp. cornstarch
1 tbsp. water
3 c. hot cooked brown rice

Combine the dish sauce and water in a very shallow baking dish. Add chicken pieces and stir to coat well. cowl and refrigerate 2 hours. Drain marinade from chicken pieces when ready to stir-fry and discard marinade.
Heat oil in a giant frying pan or wok; stir-fry chicken and oil till chicken is slightly suntanned, less than five minutes. Stir in cabbage, carrots and broccoli with ginger and wine. Cover pan and simmer about 5 minutes or until vegetables are tender-crisp. In little bowl, combine cornstarch and water until smooth. Gradually boost skillet, stirring perpetually, till thickened. Serve over rice

OR

GINGER CHICKEN STIR-FRY

SAUCE:
2 tbsp. dry sherry or water
1 tbsp. sugar
2 tsp. cornstarch
2 tbsp. soy sauce
3 tbsp. water
STIR-FRY:
2 c. hot cooked rice
3 tbsp. oil
3 tbsp. sliced fresh gingerroot
2 garlic cloves, sliced
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 (9 oz.) pkg. Green Giant Harvest Fresh frozen cut broccoli, cooked, drained

In small bowl, combine all sauce ingredients; set aside. In large skillet or wok, combine oil, gingerroot and garlic. Cook over medium-high heat until ginger is lightly browned. Remove ginger and garlic from skillet; discard.
Add chicken to skillet; stir-fry 4 to 5 minutes or until chicken is no longer pink. Add sauce; cook and stir until mixture thickens. Add broccoli; cook until thoroughly heated. Serve over hot cooked rice. 4 (1 1/4 cup) servings.

OR

GINGER CHICKEN STIR-FRY
1 clove garlic, minced or one tsp. garlic powder
1 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ginger

1/4 c. bottled duck sauce 1/4 c. canned chicken broth 1 tbsp. soy sauce 1 tsp. cornstarch 2 tbsp. vegetable oil 1/2 c. sliced bamboo shoots 1/3 c. slivered almonds 1 c. diced red bell pepper 1 c. thinly sliced celery 1/2 c. canned baby corn 1/2 c. sliced water chestnuts
In medium bowl, combine marinade ingredients. Add chicken; let stand 1 hour.

In small bowl, combine hoisin sauce, broth, soy sauce, and cornstarch. Set aside.

In large skillet or wok, heat oil till nearly smoking. Add chicken and stir-fry 3-4 minutes, till meat turns white. take away with slotted spoon and put aside.

Add vegetables and stir-fry three minutes. come back chicken to frying pan. Stir sauce mixture till sleek and pour into frying pan. Cook one minute, stirring perpetually. Sprinkle with almonds and serve