Ginger Chicken

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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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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



    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

    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)


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.

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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