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.

Yield: 4 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 8%
  • Fat: 3.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 33.9g
  • Carbohydrate: 64.8g
  • Fiber: 0.0g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 452mg
  • Calcium: 0.0mg


  • 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)


  1. Combine first 8 ingredients in a small bowl; stir well, and set aside.
  2. 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.
  3. 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.
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