Gingered Chicken Stir-Fry

Oxmoor House
4 servings.


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1 regular-size bag boil-in-bag rice, uncooked or 2 cups hot cooked rice (cooked without salt or fat)
1/3 cup stir-fry sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
Vegetable cooking spray
2 teaspoons dark sesame oil
1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 (16-ounce) package frozen Oriental-style vegetables


Prep: 5 Minutes
Cook: 10 Minutes

Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine stir-fry sauce, ginger, and garlic powder in a small bowl, stirring well; set aside. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken, and stir-fry 4 minutes or until chicken is done. Remove from skillet; set aside.

Add vegetables to skillet; stir-fry 3 minutes. Stir in chicken and stir-fry sauce mixture. Cook over medium-high heat until thoroughly heated. Serve over rice.

Created date

August 2009

Nutritional Information

Calories 315
Caloriesfromfat 11 %
Fat 4 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.3 g
Carbohydrate 37.4 g
Fiber 2.5 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 796 mg
Calcium 0.0 mg