Best Stir Fry Chicken With Lemon Mushroom Ginger Sauce Recipes

STIR FRY- CHICKEN WITH LEMON MUSHROOM GINGER SAUCE

Stir Fry- Chicken With Lemon Mushroom Ginger Sauce image

Make and share this Stir Fry- Chicken With Lemon Mushroom Ginger Sauce recipe from Food.com.

Provided by Derf2440

Categories One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons lemon juice, fresh
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons fresh ginger, peeled and finely shredded
2 teaspoons grated lemon zest
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1 tablespoon water
2 teaspoons cornstarch
1/4 teaspoon pepper, freshly ground
8 ounces chicken breasts, cut in half inch strips
2 teaspoons vegetable oil
8 ounces fresh mushrooms, thinly sliced
1/2 large red bell pepper, thinly sliced
2 large garlic cloves, mashed
1 (6 ounce) bag spinach

Steps:

Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
Cut chicken into strips, sprinkle with pepper.
Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.

Nutrition Facts : Calories 200.2, Fat 8, SaturatedFat 1.9, Cholesterol 36.3, Sodium 578.5, Carbohydrate 10.9, Fiber 2.3, Sugar 3.9, Protein 16.3

CHICKEN WITH GINGER

Chicken with Ginger image

You can also serve this Asian dish over Chinese noodles or steamed rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

Ingredients

1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
1/2 cup sliced scallions

Steps:

Soak ginger in cold water 10 minutes; drain.
Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g

LEMON GINGER CHICKEN STIR FRY

Lemon Ginger Chicken Stir Fry image

From Cooking Light. Serving size: 1 c. chicken mixture and 3/4 c. rice. Per serving: 395 calories, 4.3 g fat, 31.4 g protein, 57 g carb, 3 g fiber, 66 mg cholesterol.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 1h11m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch strips
1/4 teaspoon fresh ground black pepper
1 teaspoon canola oil
3/4 cup thinly sliced onion
2 tablespoons minced peeled fresh ginger, divided
1 teaspoon dark sesame oil
2 cups julienne-cut yellow squash
1 cup red bell pepper, strips
1 tablespoon grated fresh lemon rind
1 tablespoon minced fresh garlic
3 tablespoons honey
3 tablespoons low sodium soy sauce
3 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons cornstarch
3 cups hot cooked jasmine rice (seasoned to preference)

Steps:

Sprinkle chicken with black pepper.
Let the canola oil get heated in a large nonstick skillet over medium-high heat.
Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
Remove from pan and keep warm.
Add sesame oil to skillet and heat over medium-high heat.
Add in squash and bell pepper; stirfry for 3 mintues.
In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
Serve with rice.

Nutrition Facts : Calories 373.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 65.8, Sodium 540, Carbohydrate 52.8, Fiber 3.6, Sugar 17.6, Protein 31.3

GINGER CHICKEN STIR-FRY

Ginger Chicken Stir-Fry image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon soy sauce, plus more for serving
3/4 cup low-sodium chicken broth
2 teaspoons rice wine vinegar
3 tablespoons vegetable oil
4 cloves garlic, sliced
2 tablespoons minced peeled fresh ginger
8 ounces snow peas, trimmed
1 bunch broccolini, trimmed and halved lengthwise if thick
4 scallions, thinly sliced
2 1/2 cups cooked white rice or quinoa, for serving
Toasted sesame seeds, for topping

Steps:

Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.