Author Notes
An amazing and healthy stir fry loaded with veggies, and tender pieces ginger chicken. Flavored with a soy sauce broth mixture, and served with fluffy jasmine rice. —Dash of Amy
Ingredients
- Stir Fry
-
1
small onion, chopped
-
2
large carrots, sliced thin
-
2
celery stalks, sliced thin
-
1
zucchini, sliced
-
1
red pepper, chopped
-
2 cups
green cabbage, chopped
-
2 tablespoons
olive oil (1 for veggies, 1 for chicken)
-
2 teaspoons
salt (1 for veggies, 1 for chicken)
-
1/2 teaspoon
black pepper (1/4 tsp for veggies, 1/4 tsp for chicken)
-
4
chicken breasts, cubed
-
2 teaspoons
ginger paste (or fresh ginger)
-
2 cups
beef broth
-
2 teaspoons
corn starch
-
2 tablespoons
soy sauce
- Rice
-
2 cups
jasmine rice
-
4 cups
water
-
1 teaspoon
salt
Directions
- Stir Fry
-
Heat a deep skillet over medium heat, add a tbsp. of olive oil and all of the chopped veggies.
-
Add salt and pepper, mix well, and cook for about 5 minutes until vegetables start to soften.
-
Transfer to a large mixing bowl.
-
Add 1 tbsp. olive oil to the skillet and add the chicken, ginger, salt and pepper.
-
Mix well, and cook until the chicken is completely cooked through.
-
In a large measuring cup combine the broth, corn starch, and soy sauce and mix well.
-
Pour over the chicken and allow it to thicken for 2-3 minutes.
-
Add the vegetables in with the chicken and mix well.
-
Serve over cooked jasmine rice.
- Rice
-
Place rice, water, and salt in a medium saucepan and mix well.
-
Bring to a boil, reduce heat to low, and cook for about 15 minutes, or until all the liquid is absorbed.
See what other Food52ers are saying.