Ginger Chicken Stir-Fry

Making your favorite restaurant stir-fry at home is easier than you think. The first eight ingredients in this recipe combine to make a flavorful sauce.


4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 439
Caloriesfromfat 8 %
Fat 3.9 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 1.1 g
Protein 33.9 g
Carbohydrate 64.8 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 452 mg
Calcium 0.0 mg


3/4 cup canned no-salt-added chicken broth, undiluted
1 tablespoon cornstarch
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon peeled, minced gingerroot
1 teaspoon sugar
2 teaspoons minced garlic
1/4 teaspoon salt
Vegetable cooking spray
1 1/2 teaspoons dark sesame oil, divided
2 cups broccoli flowerets
1 cup thinly sliced carrot
1 1/2 cups cubed zucchini
1 cup thinly sliced onion
1 green onion, cut diagonally into 1-inch slices
1 pound skinned, boned chicken breasts, cut into 1-inch pieces
4 cups cooked long-grain rice (cooked without salt or fat)


Combine first 8 ingredients in a small bowl; stir well, and set aside.

Coat a wok or large nonstick skillet with cooking spray; drizzle 1/2 teaspoon oil around top of wok. Heat at medium-high (375°) until hot. Add broccoli and carrot; stir-fry 2 minutes. Add zucchini, onion, and green onions; stir-fry 2 minutes. Remove vegetables from wok; set aside.

Add remaining 1 teaspoon oil to wok. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned. Return vegetables to wok. Stir cornstarch mixture; add to wok. Stir-fry 1 minute or until thoroughly heated. Serve over rice.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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