Fruity Gingered Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 350.7
- Total Fat: 7.1 g
- Cholesterol: 68.4 mg
- Sodium: 379.2 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 3.4 g
- Protein: 28.8 g
View full nutritional breakdown of Fruity Gingered Chicken calories by ingredient
Introduction
I made this one night when I had an insane craving for sweet and sour chicken. We had it over soba noodles but it'd also be good over brown rice. Totally killed the craving only without the insane fat and sugar count :D I'd love to hear any suggestions anyone has for swaps and improvements. Surprisingly enough it worked for both mine and my boyfriend's Clean Eating diet and my Mom's Weight Watchers. (it's about seven points per serving) I made this one night when I had an insane craving for sweet and sour chicken. We had it over soba noodles but it'd also be good over brown rice. Totally killed the craving only without the insane fat and sugar count :D I'd love to hear any suggestions anyone has for swaps and improvements. Surprisingly enough it worked for both mine and my boyfriend's Clean Eating diet and my Mom's Weight Watchers. (it's about seven points per serving)Number of Servings: 4
Ingredients
-
1 lb. boneless skinless chicken breasts
1 c. rice wine vinegar
1 tbsp. pear and ginger preserves (if you can't find them where you live you can substitute apricot preserves with a little grated ginger mixed in)
1 tbsp. good quality honey
1 tbsp. soy sauce
1/2 cup corn starch
salt and pepper
2 tbsp. ground ginger
1 tsp. freshly ground nutmeg
1 tsp. cinnamon
1 1/2 tbsp olive oil, separated
1 large red bell pepper
4 fresh apricots (if they're not in season, try another firm, sweet fruit)
4 slices canned pineapple in 100% juice, juice reserved
1 tsp. onion powder
1/2 tsp. garlic powder
Directions
1. Slice chicken into bite sized pieces
2. In a bowl combine vinegar, preserves, soy sauce, honey, and pineapple juice (~ 3 tbsp.), place in bag and ass chicken, marinate for 30 minutes.
3. While chicken is marinating combine corn starch, salt and pepper, ground ginger, nutmeg, and cinnamon. Chop apricots, bell pepper, and pineapple into bite-sized pieces.
4. After chicken is finished marinating pat it dry and dust it with the corn starch mixture, coating thoroughly. Reserve left over marinade.
5. Heat 1 tbsp. olive oil on medium high heat until shimmery. Slowly add chicken and cook until browned on all sides.
6. Remove chicken from pan, add remaining 1/2 tbsp. of olive oil. Turn heat down to medium and add the bell pepper, apricots, and pineapple, sauteing for about two minutes.
7. Return chicken to the pan and pour in the marinade. Cook over medium low until the sauce has thickened and the chicken is cooked all the way through, about 15 minutes.
Serving Size: one fourth of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user SCARLET226.
2. In a bowl combine vinegar, preserves, soy sauce, honey, and pineapple juice (~ 3 tbsp.), place in bag and ass chicken, marinate for 30 minutes.
3. While chicken is marinating combine corn starch, salt and pepper, ground ginger, nutmeg, and cinnamon. Chop apricots, bell pepper, and pineapple into bite-sized pieces.
4. After chicken is finished marinating pat it dry and dust it with the corn starch mixture, coating thoroughly. Reserve left over marinade.
5. Heat 1 tbsp. olive oil on medium high heat until shimmery. Slowly add chicken and cook until browned on all sides.
6. Remove chicken from pan, add remaining 1/2 tbsp. of olive oil. Turn heat down to medium and add the bell pepper, apricots, and pineapple, sauteing for about two minutes.
7. Return chicken to the pan and pour in the marinade. Cook over medium low until the sauce has thickened and the chicken is cooked all the way through, about 15 minutes.
Serving Size: one fourth of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user SCARLET226.
