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gingerroot-chicken stir fry

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Very healthy recipe! If you have zoodles, feel free to use those instead of cutting your zucchini into julienne slices. You may need to reduce the cook time to 1 minute for those.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stir-Fry

Ingredients For gingerroot-chicken stir fry

  • 1 lb
    chicken tenderloins
  • cooking spray
  • 1 Tbsp
    vegetable oil
  • 2 c
    small cauliflower flowerets
  • 1 c
    green onions, diagonally sliced
  • 1/4 c
    gingerroot, peeled and julienne-sliced
  • 1 1/2 Tbsp
    cornstarch
  • 1 Tbsp
    sugar
  • 1/4 tsp
    dry mustard
  • 2/3 c
    chicken broth
  • 3 Tbsp
    low sodium soy sauce
  • 2 Tbsp
    dry sherry
  • 1 md
    granny smith apple, thinly sliced
  • 3 md
    zucchini, coarsely shredded

How To Make gingerroot-chicken stir fry

  • 1
    Slice the chicken diagonally across the grain into 1/4 inch thick strips. Set aside.
  • 2
    Coat a wok of large nonstick skillet with cooking spray; drizzle the oil around the top of the wok, coating the sides. Heat at medium-high until hot.
  • 3
    Add the cauliflower and stir-fry 2 1/2 minutes. Add the green onions a nd gingerroot; stir-fry 1 1/2 minutes. Remove from the wok.
  • 4
    Add the chicken to the wok, and stir-fry 3 to 4 minutes or until the chicken is no longer pink.
  • 5
    Combine the cornstarch and th enext 5 ingredients; stir well. Add the cornstarch mixture to the chicken in the wok; cook, stirring constantly, until thickened and bubbly.
  • 6
    Add the cauliflower mixture and apple; cook, stirring constantly, until thoroughly heated. Remove from the wok, and keep warm.
  • 7
    Add the zucchini to the wok, and stir fry for 1 1/2 ;minutes. Spoon the zucchini onto a serving platter; spoon the chicken mixture over the zucchini. Serve immediately.
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