1/3 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
1/3 cup reduced-sodium chicken broth
1/4 cup orange juice
1 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
PAM® Original No-Stick Cooking Spray
12 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon grated fresh ginger
2 teaspoons minced garlic
1 pkg (12 oz each) fresh broccoli florets, cut into bite-size pieces
1 pkg (8.8 oz each) fully cooked whole grain brown rice
3 tablespoons finely chopped crystallized ginger
2 tablespoons finely chopped walnuts, toasted
1/2 teaspoon toasted sesame oil
Spicy Ginger Stir-Fry
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||3 g||11%|
|Vitamin C||39 mg||65%|
|Vitamin A||972 iu||19%|
Whisk together stir fry sauce, broth, juice, pepper flakes and cornstarch in small bowl until smooth; set aside.
Spray wok or 12-inch skillet with cooking spray; place over high heat. When hot, add chicken. Cook and stir 3 to 5 minutes or until chicken is light golden brown. Add ginger and garlic; cook and stir 1 minute or until fragrant.
Add broccoli florets; cook and stir 3 to 5 minutes or until broccoli turns bright green and is crisp-tender. Blend in stir fry sauce mixture and cook 2 to 3 minutes or until sauce has thickened slightly.
Add rice, crystallized ginger, walnuts and sesame oil; toss to blend all ingredients. Heat through and serve immediately.
May substitute 2 cups cooked, chilled brown rice for the ready-to-use brown rice.
To determine if the pan is 'hot', sprinkle a few drops of water into pan. If the droplets sizzle and evaporate immediately, the pan is hot enough to start cooking.
Spicy Ginger Stir-Fry
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