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Ginger Chicken Stir-Fry

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“Lovely combination of vegetables and chicken with a nice touch of ginger. Submitted for the January 2006 RSC”
READY IN:
43mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Parboil squash, or cut in half, remove seeds and microwave for about 3 minutes depending on size, cube and set aside.
  2. Generously spray a non stick wok or deep fry pan. Heat wok and add chicken strips; brown on all sides, about 5 minutes. Sprinkle chicken with paprika.
  3. Lower heat and add onions and garlic, stir fry about 5 minutes, until onion is soft, being careful not to burn garlic.
  4. Add sweet and hot peppers and ginger sticks; stir fry about 3 minutes.
  5. Add squash cubes, stir fry 2 minutes.
  6. Add tomato , stir fry just until heated through, 1 minute.
  7. Sprinkle salt and pepper over all.
  8. Make a slurry out of the chicken stock and cornstarch; add to chicken and vegetables; stir fry until liquid is thickened about 4 minutes.
  9. Nice served over brown rice.

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