Asian

Chicken stir fry with vegetables and ginger (Khmer-style) is for Dinner.

Chicken stir fry with vegetables and ginger (Khmer-style) takes 20 minutes to prepare.

Chicken stir fry with vegetables and ginger (Khmer-style) takes 10 minutes to cook.

Chicken stir fry with vegetables and ginger (Khmer-style) makes 6 servings.

The ingredients for Chicken stir fry with vegetables and ginger (Khmer-style) are:

Chicken Thighs, skinless, 1.5 pound
Olive oil, 2 tablespoons
Garlic, 3 cloves
Fresh Ginger Root, 1 whole root peeled and julienned
Oyster Sauce, 3 tbsp
Raw Turbinado Sugar, 2 tbsp
Salt, 1/4 teaspoon
Chicken Bouillion Reduced Sodium, 1 tablespoon
Fish Sauce, 1 tsp
Onions, raw, 1 large
Mushrooms, fresh, 1 cup, sliced
Scallions, raw, 4 large, cut into one inch pieces
Sesame Oil, 1 tsp
Argo Cornstarch, 1 tbsp
Water, 1/2 cup

Here is how you make Chicken stir fry with vegetables and ginger (Khmer-style):

Start cooking your jasmine rice (not included in this recipe, so calculate it on your own). Cut the scallions, mushrooms, ginger, onions, and chicken if necessary. Also, prepare your cornstarch mixture ahead of time (in a separate bowl, put a tablespoon of cornstarch in half a cup of water and set aside).Heat up a large pan or wok on medium-high and add the olive oil. When it's hot, add the ginger and the garlic and stir until the garlic is a golden brown. Add chicken and stir well. Add in the sugar and stir. Add in the salt and stir. Add the bouillion and stir. Add in the oyster sauce and stir. Add in the fish sauce and stir. Once all the ingredients are mixed in together, cover the pan or wok with a lid and let the chicken cook for a few minutes. Once the chicken is cooked, give it a quick stir and add in the onions. Break the onions apart and give it a good stir a few times before adding your other vegetables. Finally, add in the remaining vegetables (green onions, mushrooms). Pour in the cornstarch mixture and once everything is cooked, add in the sesame oil and give it a final stir. Finished! Serve with Jasmine rice.Number of Servings: 6Recipe submitted by SparkPeople user ANNIKBIRNBAUM.

The nutritional information for Chicken stir fry with vegetables and ginger (Khmer-style) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 220.5

• Total Fat: 14.3 g
• Cholesterol: 88.0 mg
• Sodium: 738.7 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 1.1 g
• Protein: 21.6 g

Chicken stir fry with vegetables and ginger (Khmer-style) is Asian cuisine.