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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.4
  • Total Fat: 10.3 g
  • Cholesterol: 94.2 mg
  • Sodium: 664.7 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 24.9 g

View full nutritional breakdown of Ginger Chicken calories by ingredient
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Ginger Chicken

Submitted by: ZANALAN

Introduction

A quick simple recipe that our whole family enjoys. We substitute vegetables at random--use what ever is at hand. A quick simple recipe that our whole family enjoys. We substitute vegetables at random--use what ever is at hand.
Number of Servings: 4

Ingredients

    Marinade

    1 egg white beaten
    1 tbsp reduced sodium soy sauce
    1 tsp cornstarch
    1/8 tsp white pepper
    1 lb chicken thigh cut into 1-inch strips

    Sauce
    1/2 tsp cornstarch
    2 tbsp rice vinegar
    2 tbsp reduced sodium soy sauce
    1 tsp sugar

    Stir Fry
    1 tbsp plus 2 tsp peanut oil, divided
    1 medium red pepper julienned
    1 medium yellow pepper julienned
    3 green onions cut into 1-inch lengths
    1/2 cup bean sprouts
    2 to 3 tsp minced ginger
    1/4 cups slivered, toasted almonds (optional, not in calorie count)

Directions

Marinade:
In a large ziplok bag combine egg white, soy sauce, cornstarch and white pepper. Add in chicken. Seal the bag and turn to coat chicken. Refrigerate 30 minutes.

Sauce:
combine cornstarch, vinegar, soy sauce, and sugar. mix until smooth. Set aside.

Stir Fry:
Drain chicken and discard marinade. In a large frying pan or wok, heat 1 tbsp oil and cook chicken until no longer pink. Remove and keep warm. Add 2 tsp oil and stir fry the peppers for 2 minutes. Add sprouts and ginger. Stir fry for an additional 3-4 minutes or until peppers are at desired crispness. Stir sauce mixture and add to the vegetables. Bring to a boil. Stir until sauce thickens. Add chicken and heat through. Sprinkle with almonds (optional).

Serve with rice.

Makes 4 servings.


Number of Servings: 4

Recipe submitted by SparkPeople user ZANALAN.






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