Ingredients
- 4 x Chicken breast halves, skinned and boned
- 1/4 c. Soy sauce
- 1/4 c. Dry sherry
- 1 x Garlic clove, chopped
- 2 Tbsp. Minced green onion
- 1 Tbsp. Brown sugar
- 2 tsp Ginger
- 2 Tbsp. Vegetable oil
- 1 can VEG-ALL Mixed Vegetables, with liquid (16 ounce)
- 1 can Water chestnuts (8 ounce)
- 1 c. Quick cooking rice
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Asian Ginger Chicken
Servings: 4
Directions
- 1. Cut chicken into 2"-long strips.
- 2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 tsp. of the ginger in 1-qt bowl.
- 3. Add in chicken and stir till well coated.
- 4. Heat oil in large skillet; stir-fry chicken till cooked.
- 5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-qt sauce pan with remaining tsp. of ginger; bring to boil.
- 6. Stir in rice, remove from heat, cover and let stand 5 min.
- 7. Serve chicken over rice and vegetables.
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