Chicken Sauté with Caramelized Ginger Sauce

This recipe from Helene An uses simple ingredients with Asian flair. Serve over rice with steamed bok choy.

Yield: 4 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 20%
  • Fat: 7.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.2g
  • Protein: 59.4g
  • Carbohydrate: 7.2g
  • Fiber: 0.1g
  • Cholesterol: 148mg
  • Iron: 2mg
  • Sodium: 557mg
  • Calcium: 30mg

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

Preparation

  1. 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.
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