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Spicy Ginger Chicken

Prep time 12 mins
Cook time 7 mins
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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

Oxmoor House Healthy Eating Collection