Ginger Chicken by Tamera
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Ginger Chicken by Tamera calories by ingredient
Introduction
I love Caramel Chicken a famous Thai recipe but it calls for a half cup of sugar for a serving of 4! So I set out to make the recipe with far less sugar and calories and what I got was amazing! I love Caramel Chicken a famous Thai recipe but it calls for a half cup of sugar for a serving of 4! So I set out to make the recipe with far less sugar and calories and what I got was amazing!Number of Servings: 4
Ingredients
-
16 oz Boneless Skinless Chicken Breast - Raw cut into strips
2 TBSP Ginger Root minced
1 clove Garlic, minced
1 pepper Jalapeno Peppers minced
1 tbsp chopped Shallots minced
2 tbsp Extra Virgin Olive Oil
2 medium Carrots, raw sliced diagonally thin
20 or more Raw String Beans
1/4 small Onions, raw minced
1 tsp Garlic powder
0.25 tsp Kosher Salt (by 65PLUS1)
Tips
I also like to get some color on the vegetables so I have added about a tablespoon of canola oil to a fry pan and fried them on high heat to get some sear on them. I notice if you remove them from the pan a lot of the canola oil will stay behind. Using the Chili sauce on top after the meal is prepared saves loads of sugar and calorie from the original caramel chicken as Asian Sweet Chili Sauce is about 35 calories per Tablespoon.
Directions
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!
