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Gingered Chicken Stir-Fry

Ginger and soy sauce give eye-opening flavor to this colorful stir-fry shared by Donna Sauvageau of Detroit Lakes, Minnesota.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings

Ingredients

  • 1 tablespoon ketchup
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 3/4 pound boneless skinless chicken breasts, cut into thin strips
  • 1 large green pepper, sliced
  • 1 large sweet red pepper, sliced
  • 6 green onions, sliced
  • 2 teaspoons canola oil, divided
  • 2 teaspoons sesame or additional canola oil, divided
  • Hot cooked rice, optional

Directions

  • In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes.
  • In a large nonstick skillet or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired.
Nutrition Facts
1 cup: 234 calories, 8g fat (1g saturated fat), 66mg cholesterol, 496mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.
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