Beer makes batters better, meat more tender, and sauces more flavorful.
Ginger Chicken Stir-Fry
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- #14952
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 whole large skinless chicken breasts
2 tablespoons low sodium soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon minced fresh ginger root
1/4 teaspoon sugar
1/8 teaspoon garlic powder
4 green onions
salad oil
directions
Cut chicken in thin strips. Cut each onion crosswise into 3 inch pieces.
Mix soy sauce, sherry, ginger, cornstarch, sugar and garlic powder. Marinate chicken pieces.
Heat in wok or 12 inch skillet 1/4 cup salad oil. (Preferably Canola - can use less oil in non-stick skillet.) Cook onions stirring quickly about 2 minutes.
In same skillet cook chicken mixture stirring quickly and frequently until chicken is tender, about 2-3 minutes. Serve with rice.
added by
yikes_edoc
nutrition data
155 calories, 1 grams fat, 4 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs. This recipe is low in fat.
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reviews & comments
July 8, 2013
I liked this recipe for stir fry since it wasn't loaded with soy sauce but used sherry also to balance it out. Good balance of flavors and we were all happy with it.
April 30, 2009
This recipe is fabulous! I used chicken thighs, since i didn't have breasts. I put them in the marinade after breakfast. I used a regular saute pan (not non-stick) and used about half the oil that was suggested. Served it over brown rice with steamed broccoli. My entire family, including my husband and two finicky kids loved it. Not a morsel left!