Gingered chicken and vegetables

Total Time
33 min
20 min
13 min
Sugar and soy sauce make a sweet-and-savory sauce for this Asian chicken stir-fry loaded with fresh vegetables and served over rice. To make the dish quick, serve it with white rice instead of brown, and use pre-cut vegetables from your supermarket’s salad bar, or packaged cut vegetables. If you like, substitute crunchy sugar snap peas for the snow peas. Be sure to remove and discard the tough shiitake mushroom stems.


Reduced-sodium chicken broth

¼ cup(s)

White wine

1 fl oz, or rice wine

Low sodium soy sauce

1 Tbsp


2 tsp

Dark sesame oil

1 tsp


1 tsp

Canola oil

2 tsp

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into strips

Uncooked scallion(s)

4 medium, cut into 3-inch pieces

Ginger root

1 Tbsp, fresh, peeled and minced


2 medium clove(s), chopped

Sweet red pepper(s)

1 medium, cut into strips

Uncooked carrot(s)

2 medium, cut into matchstick-thin strips

Dried shiitake mushroom(s)

¼ pound(s), sliced

Snow peas

¼ pound(s), halved

Cooked long grain brown rice

2 cup(s), hot


  1. Combine the broth, rice wine, soy sauce, cornstarch, sesame oil, and sugar in a small bowl; stir until the cornstarch dissolves.
  2. Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 1 teaspoon of the oil, then add the chicken. Stir-fry until just cooked through, 5–6 minutes; transfer to a plate.
  3. Swirl the remaining 1 teaspoon oil into the wok, then add the scallions, ginger, and garlic. Stir-fry until fragrant, about 1 minute. Add the bell pepper, carrots, and mushrooms; stir-fry until crisp-tender, about 3 minutes.
  4. Add the browned chicken, the snow peas, and broth mixture. Cook, stirring constantly, until the mixture bubbles and thickens, about 2 minutes. Serve with the rice. Yields 1 cup with 1⁄2 cup rice per serving.