Save on Pinterest

Ginger Chicken

Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. —Ben Haen, Baldwin, Wisconsin
  • Total Time
    Prep: 20 min. + chilling Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 egg white, lightly beaten
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1/8 teaspoon white pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • SAUCE:
  • 1/2 teaspoon cornstarch
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • STIR-FRY:
  • 1 tablespoon plus 2 teaspoons peanut oil, divided
  • 1 medium green pepper, julienned
  • 3 green onions, cut into 1-inch lengths
  • 1/2 cup canned bamboo shoots, finely chopped
  • 2 to 3 teaspoons minced fresh gingerroot
  • 1/4 cup slivered almonds, toasted
  • Hot cooked rice, optional

Directions

  • In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
  • Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
  • Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
  • Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts
1 cup: 248 calories, 12g fat (2g saturated fat), 63mg cholesterol, 748mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Recommended Video