Spicy Ginger Chicken

Oxmoor House
4 servings (serving size: 1 cup)


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1/2 cup water
1/4 cup low-sodium soy sauce
1/4 cup dry sherry
2 tablespoons dark brown sugar
1 1/2 tablespoons cornstarch
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 teaspoon chicken-flavored bouillon granules
1/4 teaspoon crushed red pepper
Cooking spray
3/4 pound skinless, boneless chicken breast halves, cut into thin strips
2 teaspoons sesame oil
1 cup thinly sliced onion
1 red bell pepper, cut into thin strips
1 1/4 cups quartered fresh mushrooms
2 cups broccoli florets


Prep: 12 Minutes
Cook: 7 Minutes

Combine first 9 ingredients; stir well with a whisk. Set aside.

Place a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add chicken, and cook 2 minutes or until chicken is done. Remove from pan; set aside.

Add oil to pan. Add onion and bell pepper; cook 3 minutes, stirring frequently. Add mushrooms and broccoli; cook 3 minutes. Add cooked chicken and soy sauce mixture. Bring to a boil; reduce heat, and simmer, uncovered, 1 minute or until slightly thickened, stirring constantly

Created date

March 2010

Nutritional Information

Calories 246
Fat 8.3 g
Satfat 1.3 g
Protein 23.3 g
Carbohydrate 17.9 g
Cholesterol 49 mg
Iron 2.2 mg
Sodium 648 mg
Caloriesfromfat 30 %
Fiber 2.9 g
Calcium 49 mg