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Ginger Chicken Stir-Fry


Ginger Chicken Stir-Fry

Prep time: 15 minutes

Cook time: 12 minutes

Serves 4

  • 1 cup reduced sodium chicken broth
  • 1 Tbsp. reduced sodium soy sauce
  • 2 tsp. cornstarch
  • 1 tsp. lemon juice
  • 12 tsp. ground fresh ginger
  • 1 lb. boneless, skinless chicken breasts, thinly sliced
  • 4 Tbsp. Country Crock® Spread
  • 4 cups broccoli florets
  • 1 cup sliced carrots
  • 1 small onion, chopped
  • ¼ cup cilantro, chopped
  1. Combine broth, soy sauce, cornstarch, lemon juice and ginger in small bowl; set aside. Season chicken, if desired, with salt and ground black pepper.
  2. Heat 2 tablespoons Country Crock® Spread in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; set aside.
  3. Melt remaining 2 tablespoons Spread in same skillet and cook vegetables, stirring occasionally, 4 minutes or until crisp-tender. Stir in broth mixture. Bring to a boil over high heat. Reduce heat to medium and return chicken to skillet; heat through. Sprinkle with cilantro, then toss.

Per serving: Calories 240, Calories from Fat 80, Total Fat 9g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 85mg, Sodium 440mg, Total Carbs 10g, Dietary Fiber 3g, Sugars 4g, Protein 29g

TIP: Feel free to substitute any of your favorite vegetables for the ones listed, such as zucchini, mushrooms, corn and/or green onions.

Make it a Meal: Serve with brown rice and a spinach mushroom salad with an olive oil vinaigrette.

*Recipe brought to you by Unilever

Culinary Talking Points:

Stir-fry is a great way to turn out a quick weeknight meal, provided all the ingredients are sliced, chopped and grated for 1-2 days ahead of time.  Raw vegetables may be prepped and stored in separate Ziploc bags until ready for use. If prepping fresh cilantro ahead of time, mince or pulse quickly in a food processor and toss with a small amount of olive oil. Add to individual compartments of an ice cube tray, cover and freeze.

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