Chicken with Ginger Dressing (Frugal Food Thursday)

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Last week, I found a great deal at Publix on Naturally Fresh refrigerated salad dressing - the store paid me $1.00 for each jar!  Besides the usual suspects of ranch and blue cheese dressing, I found a ginger dressing.  I bought it thinking it would be great on salad, but I decided to give it a try in a stir-fry that evening.

It worked great!  I loved the fresh ginger flavor.  And it wasn't too vinegary.

Here's the recipe:


CHICKEN WITH GINGER DRESSING

2 tbsp canola oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, sliced
1 small or 1/2 large green pepper, diced
1 lb chicken breast, chopped into 1" cubes
1/2 cup Naturally Fresh ginger dressing

In a large skillet, heat the canola oil over medium-high heat. Stir fry the onion for 2-3 minutes. Add the celery and carrots and continue to cook, stirring often, for 3-4 minutes. Add the green pepper and continue to cook, stirring often, for another 2 minutes.  Remove the vegetables and place in a bowl.

Add more oil if necessary, then add the chicken and stir-fry for 5 minutes or until no longer pink.  Return the vegetables to the pan and add the ginger dressing. Turn heat to high. Once the sauce comes to a boil, turn heat down to medium-low and simmer for 5 minutes.

 Remove from heat and serve over rice.

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