Gingered Chicken with Vegetables Recipe

A sugar-free meal that is promised to make your whole family smile. This dish is full of fabulous tasting veggies.


Gingered Chicken with Vegetables Recipe

How To Make Gingered Chicken with Vegetables

This pan-fried recipe is a sugar-free meal made with chicken soaked in spices. The vegetables add a fabulous and healthy taste to this dish.

Prep: 20 mins
Cook: 14 mins
Total: 34 mins
Serves:

Ingredients

  • 2 Tbsp vegetable oil, divided
  • 1 lb boneless skinless chicken breasts, cut into thin strips
  • 1 cup red bell pepper strips
  • 1 cup fresh mushrooms, sliced
  • 16 fresh pea pods, cut in half crosswise
  • ½ cup water chestnuts, sliced
  • ¼ cup green onions, sliced
  • 1 Tbsp fresh ginger root, grated
  • 1 large garlic clove , crushed
  • cup reduced fat sodium chicken broth
  • 2 Tbsp Equal Spoonful, may substitute 3 packets Equal sweetener
  • 2 Tbsp light soy sauce
  • 4 tsp cornstarch
  • 2 tsp dark sesame oil
  • salt and pepper, to taste
  • rice, optional

Instructions

  1. Heat the vegetable oil in a large skillet over medium-high heat.

  2. Stir fry chicken until no longer pink.

  3. Remove chicken from skillet.

  4. Heat the remaining vegetable oil in a skillet.

  5. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger, and garlic.

  6. Stir fry mixture for 3 to 4 minutes until vegetables are crisp tender.

  7. Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch, and sesame oil until smooth.

  8. Stir into the skillet mixture.

  9. Cook over medium heat until thick and clear.

  10. Stir in chicken; heat through.

  11. Season with salt and pepper to taste, if desired.

  12. Serve over hot cooked rice, if desired.

Variation:

  1. Stir fry chicken, ginger root, and garlic in all of the vegetable oil for about 10 minutes or until chicken is cooked through. Combine chicken broth, Equal®, soy sauce, cornstarch, and sesame oil until smooth.

  2. Stir into chicken mixture.

  3. Cook over medium heat until thick and clear.

  4. Stir in cooked vegetables until heated through.

  5. Season with salt and pepper to taste, if desired.

  6. Serve over hot cooked rice, if desired.

Nutrition

  • Sugar: 3g
  • :
  • Calcium: 13mg
  • Calories: 278kcal
  • Carbohydrates: 21g
  • Cholesterol: 73mg
  • Fat: 13g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 667mg
  • Protein: 27g
  • Saturated Fat: 7g
  • Sodium: 706mg
  • Vitamin A: 1306IU
  • Vitamin C: 54mg
Nutrition Disclaimer
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