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