Chinese recipes often partner fresh ginger with chicken as we have done in this delicious stir-fry recipe. Our Ginger-Chicken and Mushroom Stir-Fry also uses a balsamic dressing as the secret ingredient -- it adds that bit of mellow tartness with just a hint of sweetness.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. minced gingerroot
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
Heat dressing in large nonstick skillet on medium-high heat. Add ginger; stir-fry 1 min. Add chicken; stir-fry 8 to 10 min. or until chicken is done.
Add mushrooms and peppers; stir-fry 1 min. Cover; cook 2 min. Uncover; stir-fry 5 min. or until peppers are crisp-tender and chicken is done. Stir in onions.
Kraft Kitchen Tips!
Prepare as directed, substituting 1/2 lb. (225 g) sliced cremini mushrooms for the shiitake mushrooms, and substituting lean ground pork for the cut-up chicken thighs, cooking the pork in the hot dressing mixture 5 min. or until no longer pink, stirring frequently.
Serve with hot steamed rice.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 2 g
Cholesterol 80 mg
Sodium 240 mg
Total carbohydrate 8 g
Dietary fibre 2 g
Sugars 4 g
Protein 23 g
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.