Rating: 3.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 6

Serve with steamed, quartered baby bok choy and precooked jasmine rice.

Laraine Perri
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add chicken; cook 2 minutes. Turn chicken; add ginger, garlic, and shallot. Cook 1 minute, stirring frequently.

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  • Combine 1/4 cup stock, sugar, and next 5 ingredients (through red pepper) in a bowl. Add to pan; cook 1 minute. Reduce heat to medium-low; simmer 7 minutes or until sauce has thickened and chicken is done. Stir in green onions.

Nutrition Facts

306 calories; fat 11.8g; saturated fat 2.1g; mono fat 5.4g; poly fat 2.9g; protein 34g; carbohydrates 15g; fiber 1g; cholesterol 162mg; iron 2mg; sodium 648mg; calcium 50mg.
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