Ginger Chicken
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
Submitted by: ZANALAN
Introduction
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
Ingredients
-
Marinade
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
Sauce
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)
Directions
Marinade:
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.
Sauce:
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.
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.
Sauce:
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.
