Ginger Chicken Stir-Fry Recipe


  • 3 cups cooked, hot Texmati® Light Brown Rice
  • 1/4 cup teriyaki sauce
  • 1/4 cup water
  • 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, cut into wedges
  • 1 (16 oz) package frozen broccoli, cauliflower, carrot mixture
  • 1/2 teaspoon ground ginger
  • 1/3 cup dry white wine or chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • Combine teriyaki sauce with water in shallow baking dish; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces.
  • Heat oil in large skillet or wok; stir-fry chicken and onion until chicken is lightly browned. Stir in frozen vegetables, ginger and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp.
  • Combine cornstarch with water in small bowl until smooth. Gradually add to skillet, stirring occasionally, until thickened. Serve over hot Texmati® rice.