Makes 4 - Ready in 25 minutes
12oz boneless, skinless chicken breast
1/2 tbsp olive oil
1 tsp minced garlic
1 tbsp chopped fresh ginger
1 medium onion, cut into wedges
1 large red pepper, cut into strips
2 cups broccoli florets
1/2 cup reduced-sodium chicken broth, divided
1 tsp arrowroot powder (it's like cornstarch)
2 tbsp low-sodium soy sauce
2 cups brown rice, cooked
1. Slice chicken into strips. Heat oil in a large skillet over medium heat; add chicken and saute about 5 minutes. Remove and set aside.
2. Add garlic, ginger, onion, pepper, broccoli and 1/4 cup chicken broth. Saute for 5 minutes. Meanwhile, stir arrowroot powder into the remaining chicken broth and add soy sauce.
3. Return chicken to pan, add soy sauce mixture and bring to boil. Stir until sauce thickens slightly. Cook 1 minute longer.
4. Serve with brown rice.
Nutrients per serving: Calories 261 Total fat 4g Saturated fat 1g Cholesterol 49 mg Sodium 408 Total Carbohydrates 32g Dietary fiber 3g Sugars 3g Protein 24g Iron 2mg
I love this ginger chicken! I love to cook with fresh garlic and ginger and this was a great clean dish. The whole family ate it up! My husband did say it would be good with some pineapple chunks to give it a little kick but either way it is a keeper in my recipe collection.
You can also use it as leftovers in a whole wheat wrap. Delicious! Hope you try it and tell me how you liked it. Happy eating! -Cali
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