Ginger Chicken Stir Fry

Ginger Chicken Stir Fry

  • Prep Time: 15 mins
  • Total Time: 27 mins
  • Servings: 4

    • About This Recipe

    “Here’s a great stir fry that goes good over rice, or thin angel hair pasta. Sometimes I add toasted sliced almonds.”

    Ingredients

  • 3tablespoonsoil, divided
  • 1lbboneless chicken, cut into strips
  • 1cupsliced celery
  • 1cupcarrot, cut into strips
  • 2cupssugar snap peas
  • 1tablespoonminced onion
  • 1tablespoonminced garlic
  • 1 1/2 cupschicken broth
  • 2teaspoonscornstarch
  • 1tablespoonsoy sauce
  • 1/2 teaspoondried ginger

    • Directions

  • In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
  • Remove chicken, keep warm.
  • In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
  • Add snow peas and saute 3 minutes.
  • Add onion and garlic.
  • Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
  • Add to vegetables;cook and stir until mixture thickens.
  • Return chicken and heat through.

    • Reviews

  • “This does have a very nice flavor! I used tofu and veggie broth for the chicken and chicken broth, but followed all else as listed. My broth also did not thicken well – hardly at all, really – so next time I’ll either increase the cornstarch or decrease the broth. Thanks!”

  • “Excellent recipe, very easy and very tasty. I cut back on the sauce as we don’t like things too saucy.This is a do again recipe for sure Thanks MizzNezz”

  • “This was a wonderful, quick meal.The flavor was great!Next time I might add a bit more cornstarch as my sauce didn’t thicken as much as I prefer.I served over rice & only had enough leftovers for one person’s lunch.My ds had 3 helpings!”

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