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Ginger Chicken Recipe

Ginger Chicken Recipe photo by Taste of Home

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Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. —Ben Haen, Baldwin, Wisconsin

This recipe is:

Diabetic Friendly

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Ginger Chicken Recipe

Prep: 20 min. + chilling Cook: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
SAUCE:
1/2 teaspoon cornstarch
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
STIR-FRY:
1 tablespoon plus 2 teaspoons peanut oil, divided
1 medium green pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup canned bamboo shoots, finely chopped
2 to 3 teaspoons minced fresh gingerroot
1/4 cup slivered almonds, toasted
Hot cooked rice, optional

Directions

In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired. Yield: 4 servings.

Cooking for 2: Ginger Chicken for Two

Nutritional Facts 1 cup stir-fry (calculated without rice) equals 248 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 748 mg sodium, 7 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Originally published as Ginger Chicken in Taste of Home December/January 2010, p42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Ginger Chicken

Ginger Chicken

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Reviewed on Dec. 11, 2011 by rykirk1701e

only okay. not overly thrilling

Reviewed on Sep. 28, 2011 by sharonallison

I made this with Mom's Fried Rice. Mmm, mmmmm, mmmmm, delicious.

Reviewed on Aug. 07, 2010 by Aseleener

We loved this recipe. I made only a few changes. I omitted the green pepper and added 1/2 cup water chestnuts. I also made an extra half of the sauce, but I think next time I will just double it. I will be making this again!

Reviewed on Mar. 23, 2010 by busdrivingmom

Very good in flavor. Next time I think I will double the sauce, not quite enough for me.

Reviewed on Feb. 18, 2010 by MattD

Easy way to make a tasty Asian inspired dish.

Reviewed on Jan. 29, 2010 by anselr

This dish has an excellent flavor and I think just about any vegetables could be substituted in place of the ones in the recipe and it would still be delicious.

Reviewed on Jan. 27, 2010 by nemominx

Excellent dish! Because I was out of soy sauce, I substituted teriyaki sause (omitted the sugar) and also added water chestnuts! Yummy!

Reviewed on Jan. 07, 2010 by eulieslowikowski

This was excellent. However I added 1/2 cup chardonnay to the pan and cooked the juices down at the end of browning the chicken to give it a little moisture. I also added 1/2 c chardonny at the end of sauteeing the vegetables to loosen bits and pieces of vegetables and chicken from the bottom of the pan to get all the chicken flavor.