- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.1
- Total Fat: 11.7 g
- Cholesterol: 68.8 mg
- Sodium: 1,883.6 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.1 g
- Protein: 28.1 g
Orange-Ginger Chicken w/ ZucchiniSubmitted by: JCABIGON
IntroductionAfter pan-frying the chicken breast, we want to deglaze the pan and use the sauce to flavor the zucchini. After pan-frying the chicken breast, we want to deglaze the pan and use the sauce to flavor the zucchini.
* Orange Zest of one Medium Orange & Juice, 3 fl oz
* Ginger Root, minced, 2 tsp
* Chinese Five Spice, 1.5 tsp
* Olive Oil, 3 tbsp
* Salt, 1 tbsp
* Chicken Breast, 16 oz
* Chicken Broth, Low Sodium, 2 fl oz
* Zucchini, 1.5 cup, sliced
* Garlic, 3 cloves
-Wash, clean and dry chicken breast. Cut into 1-in cubes and place in a non-reactive/glass container. Add 2 tbsp of oil, orange zest & juice, minced ginger, 1 tsp of chinese five spice, & half the salt.
-Marinate for 30 minutes at room temperature and set aside.
-While chicken is marinating, slice zucchini into 1/2-in pieced.
-Heat a large non-stick skillet on medium-high; add 1 crushed garlic clove and heat remaining tablespoon of olive oil. After garlic has browned, remove and mince with the other 2 garlic cloves. Set aside.
-Add marinated chicken pieces - make sure you allow space around each piece of chicken to allow proper browning (may need to cook chicken in two batches). Set browned chicken on the side.
-Add zucchini and stir-fry for 1 minute, stirring zucchini continuously. Add minced garlic and remaining chinese five spice and stir-fry for 30 seconds. Add chicken broth and deglaze the pan and remove the chicken from the bottom of the pan. Return chicken breast and juices back to the pan and stir-fry for 30 more seconds.
-Taste and adjust seasoning with remaining salt.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JCABIGON.
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Member Ratings For This Recipe
We loved it. My husband doesn't usually like zucchini but he asked for this recipe to be placed on the general rotation. He has high blood pressure so I had to cut down drastically on the salt. I added a tablespoon of chili-garlic sauce for a bit of heat. - 5/5/11
Reply from JCABIGON (5/5/11)
I'm glad this recipe "made it to the general rotation!"...zucchini is a versatile vegetable that's affordable and fairly avaiable all year round...regarding the high blood pressure, getting more fiber as in "more zucchini" (wink-wink!) can replace any dish you make with pasta!!!