Ginger Chicken
TOTAL TIME: Prep: 20 min. + chilling Cook: 15 min.
YIELD: 4 servings.
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish.
—Ben Haen, Baldwin, Wisconsin
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
-
1.
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.
-
2.
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.
-
3.
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.
-
4.
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.
© 2024 RDA Enthusiast Brands, LLC