AuthorMike EgrieCategory, DifficultyIntermediate
Ginger Chicken Stir-Fry
Yields4 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins
 1 cup reduced sodium chicken broth
 1 tbsp reduced sodium soy sauce
 2 tsp cornstarch
 1 tsp lemon juice
 ½ 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 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.

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.

Ingredients

 1 cup reduced sodium chicken broth
 1 tbsp reduced sodium soy sauce
 2 tsp cornstarch
 1 tsp lemon juice
 ½ 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 cup cilantro, chopped

Directions

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.

Ginger Chicken Stir-Fry
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