Chicken With Ginger

Corey and I went Asian last night with this Chicken With Ginger recipe, paired with roasted sesame broccoli and Asian Cabbage Slaw. We got a taste of the Orient without expanding our waistlines, either. This chicken recipe only had 1/2 tbsp. oil per serving. I also cut any excess fat off of my chicken breasts before cubing and sauteeing.

Recipe Notes

This recipe can be easily halved to serve 2. In case you are unfamiliar with scallions, they are also called green onions in the grocery store. (It really threw me off for a long time before I figured out they were the same vegetable!)

Ingredients

• 1 three-inch piece of ginger, peeled and cut into matchsticks
• 2 tbsp. canola oil
• 1-1/2 lb. boneless, skinless chicken breasts, cut into 1-1/2 inch chunks
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 1/4 c. soy sauce
• 2 tbsp. white vinegar (I used rice wine vinegar)
• 2 tbsp. sugar
• 1/2 c. sliced scallions

Instructions

1. Soak ginger in cold water for 10 minutes and drain.

2. Heat oil in skillet over high heat. Brown chicken in skillet in two batches, 6-8 minutes each. Set aside.

3. Using the same skillet over medium heat, cook ginger, onion, and garlic. Stir until browned, 8-10 minutes.

4. Add soy sauce, vinegar, and sugar. Cook over high heat until thick, 3-4 minutes.

5. Add chicken and stir to warm.

6. Remove from heat and stir in scallions.

7. Serve over white rice or cellophane noodles.




If desired, prepare roasted broccoli to accompany the dish:

1. Roast 1 lb. broccoli florets tossed with 2 tbsp. olive oil on a foil-lined cookie sheet for 20 minutes (425 degrees) or until browned.

2. Toss with 1 tbsp. soy sauce, the juice of 1/2 lemon, and sesame seeds, if desired.