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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.2
  • Total Fat: 2.4 g
  • Cholesterol: 102.7 mg
  • Sodium: 695.2 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 42.9 g

View full nutritional breakdown of Chicken with Ginger - Light & Healthy - Martha Stewart calories by ingredient
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Chicken with Ginger - Light & Healthy - Martha Stewart

Submitted by: MUCKITY_MUCK

Introduction

From Everyday Food, October 2003

Healthy can still be easy and delicious without tasting healthy! A recipe you may already have the majority of ingredients in your cupboard already.
If you like, you may wish to serve with steamed rice or Asian noodles (not included in nutritional information).

Please note: The sauce is meant to coat the chicken, not drown it, the chicken will become too salty if sauce is doubled. I made as written here, then served with about 1/2 cup steamed rice and it wasn't too dry.
From Everyday Food, October 2003

Healthy can still be easy and delicious without tasting healthy! A recipe you may already have the majority of ingredients in your cupboard already.
If you like, you may wish to serve with steamed rice or Asian noodles (not included in nutritional information).

Please note: The sauce is meant to coat the chicken, not drown it, the chicken will become too salty if sauce is doubled. I made as written here, then served with about 1/2 cup steamed rice and it wasn't too dry.

Number of Servings: 4

Ingredients

    Non-stick cooking spray
    1 three-inch piece fresh ginger, peeled and sliced into small matchstick size pieces (about 1/2 cup)
    1 1/2 pounds boneless, skinless chicken breasts, cut into cubes (about 3 -4 breasts)
    1 large white onion, thinly sliced
    3 cloves garlic, minced
    1/4 cup light/low-sodium soy sauce
    2 tablespoons white vinegar
    2 tablespoons sugar
    1/2 tablespoon corn starch
    1/2 cup sliced scallions

Directions

1. Soak ginger slices in cold water 10 minutes; drain.
2. Spray large skillet with non-stick spray; brown chicken in two batches (or one batch if you are using a wok), 6 to 8 minutes. Set aside.
3. In same skillet over medium heat, cook ginger, white onion, and garlic, stirring until browned, 8 to 10 minutes.
4. Mix soy sauce, vinegar, sugar in cup, then add cornstarch and stir until blended.
5. Add soy sauce mixture to skillet; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm.
6. Remove from heat; stir in scallions.

Number of Servings: 4

Recipe submitted by SparkPeople user MUCKITY_MUCK.






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