GINGER IN STIR FRY RECIPES

GINGER-CHICKEN STIR-FRY RECIPE | ALLRECIPES

Ginger-Chicken Stir-Fry Recipe | Allrecipes image

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Provided by lutzflcat

Categories Meat and Poultry Chicken Breast Stir-Fry

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
? cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2?½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1?½ tablespoons cornstarch
2 cloves garlic, minced

Steps:

Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Nutrition Facts : Calories 392 calories, CarbohydrateContent 23.7 g, CholesterolContent 65.1 mg, FatContent 20.5 g, FiberContent 2.3 g, ProteinContent 26.5 g, SaturatedFatContent 3.5 g, SodiumContent 1336.2 mg, SugarContent 11.1 g

GINGER VEGETABLE STIR-FRY RECIPE | EATINGWELL

Ginger Vegetable Stir-Fry Recipe | EatingWell image

Baby corn, pea pods and water chestnuts, along with a soy and ginger sauce add Asian flavor to this simple vegetable side dish.

Provided by Diabetic Living Magazine

Categories Healthy Vegetarian Stir Fry Recipes

Total Time 30 minutes

Number Of Ingredients 13

Ingredients

½ cup cold water
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
½ teaspoon ground ginger
1 tablespoon canola oil or cooking oil
2 cups broccoli and/or cauliflower florets
1 carrot, thinly bias-sliced
¼ cup chopped onion
1 clove garlic, minced
½ cup fresh sugar snap peas, tips and strings removed (about 2 ounces)
½ large red or green sweet pepper, seeded and cut into strips
½ (14 ounce) can baby corn, drained and halved crosswise
½ (8 ounce) can sliced water chestnuts, drained

Steps:

In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.
In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes.
Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Nutrition Facts : Calories 56 calories, CarbohydrateContent 7 g, FatContent 2 g, FiberContent 2 g, ProteinContent 2 g, SodiumContent 120 mg

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