Ginger Chicken Stir-Fry

Brimming with crisp, colorful vegetables and lean chicken or turkey, this easy stir-fry will quickly become a favorite with your family. Jazzing up a bottled stir-fry sauce with fresh ginger keeps this dish simple without sacrificing flavor. A sprinkling of peanuts or cashews adds the perfect crunch. Serve it over rice for a healthy Asian-accented weeknight meal.

ingredients

• 1-1/4 cup sliced zucchini (1 medium)
• 1/2 cup sliced carrot (1 medium)
• 1/2 cup sliced onion (1 medium)
• 1 small red sweet pepper cut into strips (3/4 cup)
• 2-1/2 cups shredded green cabbage (about half of a small cabbage head)
• 1 tablespoon cooking oil or peanut oil
• 12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
• 1/2 cup bottled stir-fry sauce
• 1/2 teaspoon ground ginger
• 3 to 4 cups hot cooked white or brown rice
• 3/4 cup chopped cocktail peanuts or cashews

directions

1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.
2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.

recipe source

BHG.com