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Chicken Sauté with Caramelized Ginger Sauce

Chicken Sauté with Caramelized Ginger Sauce

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

Cooking Light MAY 2008

  • Yield: 4 cups (serving size: 1 cup)

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. 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.

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
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Chicken Sauté with Caramelized Ginger Sauce recipe

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