Stir Fry Chicken or Shrimp Ginger

Nothing is quicker, more satisfying, more fresh and colorful, healthy and nutritious than a stir-fry medley of garden vegetables and the protein of your choice, chicken or shrimp.


1 teaspoons of cornstarch or flour
2 tablespoons cold water
2 tablespoons soy sauce
3 tablespoons dry sherry or white wine
1 tablespoon sugar
1/2 teaspoon cayenne pepper
1/2 pound fresh snow peas (stringed, cleaned and rinsed)
1/2 cup biased cut green onions
3 medium sized carrots (paired and biased cut)
1 can baby corn
1 tablespoon grated ginger root or 1 teaspoon ground ginger
1 pounds boned and skinned chicken breast or 1 pounds shrimp
2 tablespoons oil

1. To make sauce combine starch or flour with 2 tablespoons of cold water. Mix well until not lumpy. Stir in soy sauce, dry sherry or white wine, sugar and pepper (set aside).
2. Chicken Preparation-
Use fresh or frozen thawed chicken breast, rinse and pat dry. Cut into bite sized strips.
Shrimp preparation-
Use fresh or frozen thawed shrimp, rinse and pat dry.
3. Heat a wok or large skillet over high heat and add 1 tablespoon oil (Do not smoke.)
4. Stir in ginger or ginger root and stir fry for 15 seconds. Add carrots and stir fry for 2 minutes. Add snow pea pods, onions, and baby corn and stir fry for 2 to 3 minutes and then remove mixture from skillet or wok and set aside.
5. Add additional oil to wok or skillet.
For chicken-
Add chicken to wok or skillet and stir-fry for 2 to 3 minutes until flesh not pink. Add soy sauce mixture to wok and stir.
For Shrimp-
Add shrimp to wok or skillet and stir fry for 2 to 3 minutes. Add soy sauce mixture to wok or skillet and stir.
6. Add cooked vegetables to wok or skillet and stir. Cook for 1 minute or until thoroughly heated.
7. Serve over cooked white rice.


  1. Orange Ginger Shrimp Stir-Fry Recipe –
  2. Garlic Ginger Shrimp Stir Fry Recipe | Steamy Kitchen

Image Credit