ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Sauté with Caramelized Ginger Sauce

Yield 4 cups (serving size: 1 cup)
This recipe from Helene An uses simple ingredients with Asian flair. Serve over rice with steamed bok choy.

Ingredients

  • 1 tablespoon canola oil
  • 2 tablespoons sugar
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 1 teaspoon grated fresh ginger
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1 teaspoon sesame oil
  • 4 (6-ounce) skinless, boneless chicken breast halves, thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Nutrition Information

  • calories 351
  • caloriesfromfat 20 %
  • fat 7.8 g
  • satfat 1.3 g
  • monofat 3.3 g
  • polyfat 2.2 g
  • protein 59.4 g
  • carbohydrate 7.2 g
  • fiber 0.1 g
  • cholesterol 148 mg
  • iron 2 mg
  • sodium 557 mg
  • calcium 30 mg

How to Make It

  1. Heat canola oil in a large nonstick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned. Combine soy sauce, chile paste, and ginger in a small bowl; add to pan. Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally. Remove chicken from pan with a slotted spoon. Simmer sauce 10 minutes or until slightly thickened. Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt.