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Thai Stir Fry Chicken Ginger
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Nutrition Facts
Serving Size 325 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 280 mg 12%
Total Carbohydrate 36 g 12%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 27 g
Vitamin A 0% • Iron 6%
Vitamin C 8% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Thai Stir Fry Chicken Ginger
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Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 cup(s) reduced sodium chicken broth
3/4 cup(s) Thai Coconut Milk
5 Oz ginger, grated, divided
1 cup(s) H-E-B Jasmine Rice
2 H-E-B Peeled Garlic, minced
3 Tbsp Thai Kitchen Fish Sauce
2 Tsp granulated sugar
1 Tsp Kikkomon All-Purpose Less Sodium Soy Sauce
1 cup(s) warm water
1/4 cup(s) vegetable oil
1 1/2 cup(s) yellow onion, cut into vertical strips
1 1/2 Lb H-E-B Natural Boneless, Skinless Chicken Breasts, cut into 2-inch strips
1/2 Tsp McCormick White Pepper Ground
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Instructions

1
In saucepan, place broth, coconut milk and 1 teaspoon ginger.
2
Add jasmine rice and bring to a boil over high temperature.
3
Stir, reduce heat to low, cover and cook 20 minutes.
4
Turn off heat and let sit 10 minutes without removing cover.
5
While rice is cooking, in small bowl mix remaining ginger and garlic.
6
In another bowl, mix together fish sauce, sugar and soy sauce; stir until sugar is dissolved; add warm water and set aside.
7
In large heavy fry pan or wok, heat oil over medium-high temperature.
8
Add onion and stir-fry until onion begins to change color and is slightly crisp, about 3 minutes.
9
Remove with slotted spoon; keep warm.
10
To pan, add ginger-garlic mixture and cook until light brown, about 2 minutes.
11
Add chicken and stir-fry until pink is gone, about 5 minutes.
12
Add fish sauce mixture and pepper; cook 3 minutes more.
13
Serve over rice and top with onion

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