Photo: Lily Banse
Ginger Chicken & Vegetables
11 ingredients
Serves 4.
openrecipes
For this recipe, or for any stir-fry, be sure to have all the ingredients prepared and ready at the stove, as the cooking goes very quickly. Stir-frying is a great option for a quick weeknight meal.
Estimated Nutrition (whole recipe, rough)
936
Calories
55g
Protein
20g
Fat
129g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. soy sauce
- 3 Tbs. dry sherry
- 1 Tbs. plus 1 tsp. cornstarch
- 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch slices
- 1 1/4 cups low-sodium chicken broth
- 1/8 tsp. freshly ground pepper
- About 2 Tbs. peanut oil
- 1 Tbs. minced fresh ginger
- 6 shiitake mushroom caps, cut into 1/4-inch strips
- 6 oz. snow peas
- 4 green onions, cut into 1-inch lengths
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes