20 Minute Ginger-Garlic Chicken
- 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
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.
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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Member Ratings For This Recipe
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