gingerroot-chicken stir fry
Very healthy recipe! If you have zoodles, feel free to use those instead of cutting your zucchini into julienne slices. You may need to reduce the cook time to 1 minute for those.
prep time
15 Min
cook time
20 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 1 pound chicken tenderloins
- cooking spray
- 1 tablespoon vegetable oil
- 2 cups small cauliflower flowerets
- 1 cup green onions, diagonally sliced
- 1/4 cup gingerroot, peeled and julienne-sliced
- 1 1/2 tablespoons cornstarch
- 1 tablespoon sugar
- 1/4 teaspoon dry mustard
- 2/3 cup chicken broth
- 3 tablespoons low sodium soy sauce
- 2 tablespoons dry sherry
- 1 medium granny smith apple, thinly sliced
- 3 medium zucchini, coarsely shredded
How To Make gingerroot-chicken stir fry
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Step 1Slice the chicken diagonally across the grain into 1/4 inch thick strips. Set aside.
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Step 2Coat a wok of large nonstick skillet with cooking spray; drizzle the oil around the top of the wok, coating the sides. Heat at medium-high until hot.
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Step 3Add the cauliflower and stir-fry 2 1/2 minutes. Add the green onions a nd gingerroot; stir-fry 1 1/2 minutes. Remove from the wok.
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Step 4Add the chicken to the wok, and stir-fry 3 to 4 minutes or until the chicken is no longer pink.
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Step 5Combine the cornstarch and th enext 5 ingredients; stir well. Add the cornstarch mixture to the chicken in the wok; cook, stirring constantly, until thickened and bubbly.
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Step 6Add the cauliflower mixture and apple; cook, stirring constantly, until thoroughly heated. Remove from the wok, and keep warm.
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Step 7Add the zucchini to the wok, and stir fry for 1 1/2 ;minutes. Spoon the zucchini onto a serving platter; spoon the chicken mixture over the zucchini. Serve immediately.
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