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SPICY GINGER STIR-FRY

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 6
INGREDIENTS
  • 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 Culinary Circle Toasted Sesame Oil
DIRECTIONS

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.