Ginger Chicken by Tamera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Boneless Skinless Chicken Breast - Raw cut into strips2 TBSP Ginger Root minced1 clove Garlic, minced1 pepper Jalapeno Peppers minced1 tbsp chopped Shallots minced2 tbsp Extra Virgin Olive Oil 2 medium Carrots, raw sliced diagonally thin20 or more Raw String Beans1/4 small Onions, raw minced1 tsp Garlic powder 0.25 tsp Kosher Salt (by 65PLUS1)
Mince onion and place in small bowl.
Mince Shallots, Jalapeno with seeds removed, garlic and ginger and place in bowl.
Prepare vegetables, slice carrots diagonally fairly thinly.
Prepare beans, clean and cut in half. Place vegetables in another bowl.
Salt and boil water to cook vegetables, boil for 3 min. Remove from water drain and set aside.
Place olive oil in non stick fry pan.
Cut chicken in strips about 1/2 inch thick. Season with garlic powder and salt.
Pan fry on medium heat until done about 4-8 min depending on how thick chicken is, and slightly browned. Remove from pan and place on warmer.
Add onion to non stick pan. Cook slowly until tender. Turn heat down to med low and add shallots, ginger, jalapeņo. Fry slowly about 2-3 min until cooked cooked together. Add chicken and juices back.
Add vegetables to heat through a bit.
Serve with low calorie Chili Sauce and 1/2 cup rice.
Serving Size: 4 big servings!
Mince Shallots, Jalapeno with seeds removed, garlic and ginger and place in bowl.
Prepare vegetables, slice carrots diagonally fairly thinly.
Prepare beans, clean and cut in half. Place vegetables in another bowl.
Salt and boil water to cook vegetables, boil for 3 min. Remove from water drain and set aside.
Place olive oil in non stick fry pan.
Cut chicken in strips about 1/2 inch thick. Season with garlic powder and salt.
Pan fry on medium heat until done about 4-8 min depending on how thick chicken is, and slightly browned. Remove from pan and place on warmer.
Add onion to non stick pan. Cook slowly until tender. Turn heat down to med low and add shallots, ginger, jalapeņo. Fry slowly about 2-3 min until cooked cooked together. Add chicken and juices back.
Add vegetables to heat through a bit.
Serve with low calorie Chili Sauce and 1/2 cup rice.
Serving Size: 4 big servings!
Nutritional Info Amount Per Serving
- Calories: 215.0
- Total Fat: 7.2 g
- Cholesterol: 64.0 mg
- Sodium: 215.6 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 2.1 g
- Protein: 24.7 g