Ginger Chicken Stir-Fry Recipe

This Ginger Chicken Stir-Fry recipe makes for incredible homemade takout with teriyaki marinated chicken, vegetables and whole grain Texmati® Brown Rice.

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Serves
4
Total Time
35
Prep Time
20
Cook Time
15

Ingredients

  • null 3 cups cooked, hot Texmati® Brown Rice
  • null ¼ cup teriyaki sauce
  • null ¼ cup water
  • null 1 pound boneless, skinless chicken breasts, cut into 1 ½-inch pieces
  • null 2 tablespoons vegetable oil
  • null 1 medium onion, cut into wedges
  • null 1 (16 oz) package broccoli, carrots, and corn cob
  • null ½ teaspoon ground ginger
  • null ⅓ cup dry white wine or chicken broth
  • null 1 tablespoon cornstarch
  • null 1 tablespoon water

Instructions

  1. Combine teriyaki sauce with water in shallow baking dish; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces.
  2. 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.
  3. Combine cornstarch with water in small bowl until smooth. Gradually add to skillet, stirring occasionally, until thickened. Serve over hot Texmati® rice.