- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 334.8
- Total Fat: 8.3 g
- Cholesterol: 65.7 mg
- Sodium: 210.7 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.3 g
- Protein: 31.6 g
20 Minute Ginger-Garlic ChickenSubmitted by: CHEF_MEG
IntroductionThis dish is perfect for busy nights. This dish is perfect for busy nights.
1/4 cup Chef Meg's Favorite Ginger-Garlic Sauce
1 pound (16 ounces) boneless, skinless chicken breasts, visible fat removed
2 cups cooked brown rice
4 cups steamed vegetables (your choice)
I marinade the chicken in the morning, grill it at night, and serve it with steamed or frozen vegetables and brown rice that I cook on nights when I have more time.
Swap the chicken for tofu or lean beef.
If you don't have a grill, roast the chicken at 375 degrees Fahrenheit for about 20-25 minutes, depending on the thickness of the chicken.
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Remove the meat from the marinade, and discard any leftover marinade. Grill until internal temperature reaches 165 degrees, about 15 minutes, flipping halfway through.
Serve with a half cup of brown rice and one cup of vegetables, plus more sauce if desired.
Makes four servings, 3 ounces of cooked chicken per person.
Sooo simple yet so good. This is one of those recipes for a quick night meal. If you don't have a grill try using the oven. Roast the chicken at 375 for about 20-25 mintues, depending on the thickness of the chicken.
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Made this for one, so I scaled down the chicken portion, but made the marinade per the recipe and have put it in the freezer for future use. Just pop out a 1/8 cup portion, thaw and baste away. Chicken is a 24-hour marinate. I have also used this marinade on salmon, as a grilling sauce. Both good! - 4/3/12