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Nutrition Facts
Serving Size 1 (135g) Recipe makes 6 servings The following items or measurements are not included below: frozen oriental-style vegetables
Calories 277
Calories from Fat 169		(61%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 8.1g
	Trans Fat 0.1g
Cholesterol 46mg		15%
Sodium 718mg		29%
Potassium 225mg		6%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 0.2g	0%
	Sugars 0.9g
Protein 16.4g		32%
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Chicken Stir Fry Oriental

Recipe #378370 | 30 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: MawMaw Angela
Jun 23, 2009

I found this in a pile of recipes that belonged to my mother-in-law. This one was labeled "Donna's favorite", so I'm posting it for posterity.

SERVES 6 (change servings and units)

Ingredients

3-4 boneless chicken breasts, diced
1 tablespoon cornstarch
4 tablespoons soy sauce
3 tablespoons cooking sherry
1/2 teaspoon sugar
1 teaspoon ground ginger
1/3 cup vegetable oil
10 ounces frozen oriental-style vegetables

Directions

1
Mix chicken, cornstarch, soy sauce, sherry, sugar and ginger together in a small bowl.
2
In large skillet or wok, heat oil and keep at medium heat. Add chicken mixture and cook, stirring often, for 10-15 minutes until chicken is done.
3
Add frozen vegetables and stir until vegetables are cooked through but still crisp. Serve over rice.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables
Main Ingredient > Meat > Poultry > Chicken > Breasts
Cuisine > Asian
Preparation > Time to Make > < 30 mins
Preparation > Simple > 3 or Less Steps

Featured Reviews for This Recipe

From: DrGaellon

On Sep 20, 2009

I only used about 1/4 tsp of ground ginger, and added about 1/2 tsp grated fresh ginger. I also added 1 grated garlic clove. I used sake instead of cooking sherry, and added a good pinch of kosher salt. I cut the chicken in 1" pieces and let it marinate about 10 minutes. In the meantime, I cut 1/2 a sweet onion and a small red pepper in julienne and stirfried them quickly. I blanched 1/4 lb of snow peas in salted boiling water for 90 seconds, then shocked them in ice water and added them to the onions and peppers. I removed the chicken from the marinade and stirfried it for about 8 minutes, then added the vegetables and leftover marinade. I cooked it another 5 minutes until everything was hot and the sauce was thick. **** It was pretty good. Next time, I think it needs more ginger; I probably took out too much of the powdered. I would also use mirin in place of the regular sake, if I had any; if not, it could probably use a drop of honey for sweetness in the sauce. Made for Pick-A-Chef Fall 2009.

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