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© Meredith Corporation. All rights reserved. Used with permission.
Slice zucchini, carrot, onion, red pepper and cabbage into 1/4-inch-wide pieces. (Or use a food processor to slice vegetables.)
In a wok or very large skillet, heat oil over medium-high heat. Add half of the vegetables; stir-fry for 2 minutes or until crisp-tender. Remove vegetables from wok (or skillet). Repeat with remaining vegetables; remove from the wok (or skillet).
If necessary, add more oil to hot wok. Add chicken, stir-fry for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the wok. Add sauce and ginger to center of the wok. Cook and stir until bubbly. Return cooked vegetables to wok. Cook and stir about 1 minute more or until all is coated and heated through. Serve over hot cooked rice. If desired, sprinkle each serving with nuts.