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Ginger Chicken Stir-Fry

 
One serving costs about $1.52

$1.52 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

Ginger Chicken Stir-Fry might be just the main course you are searching for. This recipe serves 6 and costs $1.52 per serving. One serving contains 506 calories, 22g of protein, and 31g of fat. 1 person has made this recipe and would make it again. If you have ground ginger, teriyaki sauce, cornstarch, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is pretty good. Try Low-FODMAP Veggie Stir Fry with Wasabi-Ginger Sauce, Chicken and Broccoli Stir-Fry, and Quick Chicken & Broccoli Stir-Fry for similar recipes.

Ingredients

Servings:
16 ounces
16 ounces frozen broccoli carrots cauliflower mix
frozen broccoli carrots cauliflower mix
1 pound
1 pound chicken breasts
chicken breasts
1 cup
1 cup white chicken broth
white chicken broth
3 cups
3 cups cooked brown rice
cooked brown rice
1 Tbsp
1 Tbsp cornstarch
cornstarch
2 tsps
2 tsps ground ginger
ground ginger
1 medium
1 medium onion
onion
0.25 cup
0.25 cup teriyaki sauce
teriyaki sauce
0.75 cup
0.75 cup vegetable oil
vegetable oil
3 cups
3 cups water
water
16 ounces frozen broccoli carrots cauliflower mix
16 ounces
frozen broccoli carrots cauliflower mix
1 pound chicken breasts
1 pound
chicken breasts
1 cup white chicken broth
1 cup
white chicken broth
3 cups cooked brown rice
3 cups
cooked brown rice
1 Tbsp cornstarch
1 Tbsp
cornstarch
2 tsps ground ginger
2 tsps
ground ginger
1 medium onion
1 medium
onion
0.25 cup teriyaki sauce
0.25 cup
teriyaki sauce
0.75 cup vegetable oil
0.75 cup
vegetable oil
3 cups water
3 cups
water

Equipment

baking pan
baking pan
bowl
bowl
wok
wok
baking pan
baking pan
bowl
bowl
wok
wok


Instructions

  1. In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth.
  2. Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice.
  3. *Or use 1 package (16 ounces) frozen vegetable mixture of your choice.
  4. NOTE: Optional ingredients are omitted from the nutritional calculations.
  5. When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.52
Ingredient
16 ounces frozen broccoli carrots cauliflower mix
1 pound chicken breasts
1 cup white chicken broth
3 cups cooked brown rice
1 tablespoon cornstarch
2 teaspoons ground ginger
1 medium onion
¼ cups teriyaki sauce
¾ cups vegetable oil
Price
$1.78
$4.02
$0.76
$0.63
$0.03
$0.48
$0.24
$0.54
$0.65
$9.14

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
505k Calories
21g Protein
30g Total Fat
38g Carbs
15% Health Score
Limit These
Calories
505k
25%

Fat
30g
47%

  Saturated Fat
22g
143%

Carbohydrates
38g
13%

  Sugar
2g
3%

Cholesterol
48mg
16%

Sodium
734mg
32%

Get Enough Of These
Protein
21g
44%

Vitamin A
3862IU
77%

Manganese
1mg
76%

Vitamin B3
10mg
53%

Vitamin B6
0.82mg
41%

Selenium
25µg
36%

Phosphorus
308mg
31%

Magnesium
92mg
23%

Fiber
5g
21%

Potassium
610mg
17%

Vitamin B1
0.25mg
17%

Vitamin B5
1mg
16%

Vitamin C
12mg
16%

Copper
0.22mg
11%

Iron
1mg
11%

Vitamin B2
0.17mg
10%

Zinc
1mg
10%

Folate
33µg
8%

Vitamin E
1mg
8%

Vitamin K
6µg
7%

Calcium
46mg
5%

Vitamin B12
0.17µg
3%

covered percent of daily need

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