Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. —Ben Haen, Baldwin, Wisconsin
Ginger Chicken
Ginger Chicken
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 large 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.
Nutrition Facts
1 cup (calculated without rice): 248 calories, 12g fat (2g saturated fat), 63mg cholesterol, 748mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.
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