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Recipe to Print-Stir-Fry Ginger Chicken - Copy - Copy - Copy

$scale_by Recipe Name: Stir-Fry Ginger Chicken - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Poultry Kosher: Meat Ethnicity: Asian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $2.62 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: 0 Comments: This is a wonderful recipe with an oriental flair and it freezes great. I put it into Rubbermaid containers appropriately sized for the client. I usually cut the chicken into 1-inch chunks for this recipe.

Ingredients: Directions: Melt the butter and fry the chicken breasts 4 to 5 minutes on each side until brown. Add the broccoli, snow peas and water chestnuts, stirring about 3 to 4 minutes. In a small bowl, add broth and cornstarch, mixing well. Add the remaining ingredients until everything is dissolved. Pour over the chicken and veggies, mixing well; bring to a boil, stirring constantly for several minutes. Finish with dark sesame oil to taste. Serving Ideas: Delicious with rice. To heat rice: Add 1 to 2 Tbls of water and cover with a wet paper towel. Microwave on high up to 5 minutes, stirring, until rice is steamy hot. This is also great with Basmati. Heating directions: Microwave gently until sauce is bubbly hot, about 4 to 9 minutes depending on wattage. It is possible to heat this on the stovetop in a non-stick pan but you may need to add a bit of water.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00