Chicken Ginger Stir- Fry

8 Servings
Chicken Canadian
chicken gingerroot celery Stir Fry healthy Low Fat Chicken Canadian

1 1/2 lb skinless cken breasts
2 tbs ve oil
2 tbs minced fresh gerroot
6 cups ccoli (florets and sliced spears)
1 cup thinly sliced rots
2 cup sliced ery
2 ons sliced (optional)
3/4 cup cken stock
2 tbs rry
2 ts sauce
2 ts nstarch
2 tbs water

Cut chicken into cubes. Heat Oil in wok or skillet. Add chicken with 1/2 of gingerroot; stir fry for 4 minutes. remove from wok. Stir-fry broccoli, carrots, celery and remaining gingerroot for 2 minutes. If necessary add a little water to prevent from sticking. Mix chicken stock, sherry and soy sauce; pour over mixture. Cover and steam for 2 minutes. Stir in onion and chicken. Mix cornstarch with water; add to vegetables and bring to boil.


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Ginger Ale

7 cups
Ginger American
Vegetarian Vegan No Cook Advance Ginger American

1 1/2 ounces ger grated and fresh
6 ounces ar
7 1/2 cups Water filtered
1/8 teaspoon st dry, active
2 tbs on juice fresh
1 1/2 ounces ger finely grated
6 ounces ar
7 1/2 cups Water filtered
1/8 teaspoon Active dry st
2 tbs on juice fresh

Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.


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Chinese Ginger Dressing

1 cups
Dressing Asian
Low Sugar Vegetarian Vegan Meatless Low Fat No Cook Marinade Advance Condiments Dressing Asian

2 teaspoons Low-sodium sauce
2 cloves lic minced
1/2 teaspoon Fresh ger minced
1 cup e vinegar
1 teaspoon wn sugar
1 teaspoon Asian ame oil
2 llions thinly sliced
1 teaspoon antro chopped
1/2 teaspoon pepper flakes

In a small bowl, combine all the ingredients and whisk to mix. Serve at once or cover and refrigerate for up to 2 days. Whisk before serving.


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Candied Ginger

1 pound
Ginger Chinese
Condiments Snacks Advance Low Fat Vegan Vegetarian Ginger Chinese

Nonstick spray
1 pound fresh ger root
5 cups water
1 pound ar granulated - approximately

Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.


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Ginger Sauce

Click here for a larger picture of Ginger Sauce
1 1/2 cups
Ginger Asian
Low Fat Advance Simple - Easy Sauces Condiments Asian Ginger Side Dish Spring Sweet

1 cup Light n syrup
1/3 cup er vinegar
2 tablespoons sweet pickled ger minced (Sushi ginger)
2 tablespoons juice from minced pickled ger
2 teaspoons Asian chile-lic paste or to taste
1/2 teaspoon t
1 tablespoon fresh ger finely minced

Whisk all ingredients together. Allow at least 30 minutes for flavors to meld. Chill before serving. You could use a bit of arrowroot starch to thicken this a bit if you prefer This will keep for about 2 weeks in the refrigerator. Makes about 1 cups or 24 (1Tbs) servings. Each (1Tbs) serving contains an estimated: Cals: 41, FatCals: 0, TotFat: 0g Chol: 0mg, Na: 77mg, K: 7mg TotCarbs: 12g, Fiber: 0g, Sugars: 11g NetCarbs: 12g, Protein: 0g


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