HONEY-GINGER CHICKEN STIR-FRY
When I was first married, we didn't have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we're home alone and can easily double it for company. -April Walcher, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.
Nutrition Facts : Calories 420 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 554mg sodium, Carbohydrate 62g carbohydrate (20g sugars, Fiber 6g fiber), Protein 29g protein.
I LOVE GINGER LEMON CHICKEN STIR-FRY
I have had trouble finding a stir-fry recipe that included a good ginger sauce that wasn't too starchy from all the cornstarch. I modified a Tangerine Beef recipe from Better Homes and Gardens' "Easy Stir-Fry Recipes" book. When making stir-fry, it's best to use a wok-- I use a flat-bottomed, non-stick wok. When cooking the carrots and the chicken in the first few steps, don't overcook them! You'll be cooking them again later when you've got the sauce nice and bubbly in the final step. I prefer to serve this dish with fluffy white Japonica rice and a spicy green veggie.
Provided by EdithAnn
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mince the garlic and set aside with the whole red Thai chili (chili is optional). Julienne carrots and set aside.
- Slightly freeze chicken breast. Cut into 1-inch strips lengthwise, then cut on the bias (cut across the long strips with your knife at a 45-degree angle). You want to make sure you cut the chicken this way to eliminate toughness. Divide chunks into two groups and set aside.
- To make your sauce: combine the lemon juice, water, soy sauce, light brown sugar, ginger powder, balsamic vinegar, and cornstarch in a small bowl. Stir well and set aside.
- Preheat the wok to high heat. Add the canola oil and stir-fry the garlic and Thai chili for 30 seconds. If the garlic starts to brown, turn down the heat. Remove the Thai chili from the wok.
- Add the carrots to the wok. Stir-fry until the carrot becomes just barely tender, or about three minutes. Put on a plate and set aside.
- Add half the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on a plate with the carrots and set aside.
- Add the second half of the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on the plate with the chicken and carrots and set aside.
- Put all of the chicken and carrots back into the wok. Stir for about 30 seconds, then push to the sides of the wok. Stir your sauce once more, then add to the center of the wok. Cook the sauce until it is bubbly and syrupy (thickened).
- Push the chicken and carrots back into the center of the wok and toss with the sauce for at least 30 seconds. Drizzle the last teaspoon of lemon juice over the dish and serve hot.
Nutrition Facts : Calories 308.1, Fat 17.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 348.1, Carbohydrate 12.3, Fiber 1.1, Sugar 8.9, Protein 24.7
LEMON GINGER CHICKEN STIR FRY
From Cooking Light. Serving size: 1 c. chicken mixture and 3/4 c. rice. Per serving: 395 calories, 4.3 g fat, 31.4 g protein, 57 g carb, 3 g fiber, 66 mg cholesterol.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h11m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle chicken with black pepper.
- Let the canola oil get heated in a large nonstick skillet over medium-high heat.
- Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
- Remove from pan and keep warm.
- Add sesame oil to skillet and heat over medium-high heat.
- Add in squash and bell pepper; stirfry for 3 mintues.
- In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
- Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
- Serve with rice.
Nutrition Facts : Calories 373.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 540, Carbohydrate 52.8, Fiber 3.6, Sugar 17.6, Protein 31.3
STIR FRY- CHICKEN WITH LEMON MUSHROOM GINGER SAUCE
Make and share this Stir Fry- Chicken With Lemon Mushroom Ginger Sauce recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
- Cut chicken into strips, sprinkle with pepper.
- Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.
Nutrition Facts : Calories 200.2, Fat 8, SaturatedFat 1.9, Cholesterol 36.3, Sodium 578.5, Carbohydrate 10.9, Fiber 2.3, Sugar 3.9, Protein 16.3
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