GINGERED CHICKEN STIR-FRY

Gingered Chicken Stir-Fry image

Ginger and soy sauce give eye-opening flavor to this colorful stir-fry shared by Donna Sauvageau of Detroit Lakes, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon ketchup
1 tablespoon minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1 large green pepper, sliced
1 large sweet red pepper, sliced
6 green onions, sliced
2 teaspoons canola oil, divided
2 teaspoons sesame or additional canola oil, divided
Hot cooked rice, optional

Steps:

In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes., In a large nonstick skillet or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired.

Nutrition Facts : Calories 234 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 496mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges