Print Recipe
Chicken with Ginger and Snow Peas - Delicious Decisions
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Prep Time :
10 min
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Cook Time :
15 min
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Total Time :
25 min
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Servings
5
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Serving Size
1 cup
Ingredients
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1 tablespoon cornstarch -
1/2 cup fat-free,low-sodium chicken broth and 1-2 Tbsp fat-free, low-sodium chicken broth -
1 tablespoon soy sauce (lowest sodium available) -
1 teaspoon pepper -
2 tsp canola or corn oil -
1 1/4 pound chicken breast tenders (all visible fat discarded) -
6 ounces snow peas (trimmed) -
2 medium garlic cloves (minced) -
1/2 teaspoon minced, peeled gingerroot
Directions
Tip: Click on step to mark as complete.
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Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside. -
In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently. -
Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly. -
Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 168 | |
|---|---|---|
| Total Fat | 3.5 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 66 mg | |
| Sodium | 157 mg | |
| Total Carbohydrate | 5 g | |
| Dietary Fiber | 1 g | |
| Sugars | 1 g | |
| Protein | 28 g | |
Dietary Exchanges
3 very lean meat, 1 vegetable
-
Prep Time :
10 min
-
Cook Time :
15 min
-
Total Time :
25 min
-
Servings
5
-
Serving Size
1 cup
Ingredients
-
1 tablespoon cornstarch -
1/2 cup fat-free,low-sodium chicken broth and 1-2 Tbsp fat-free, low-sodium chicken broth -
1 tablespoon soy sauce (lowest sodium available) -
1 teaspoon pepper -
2 tsp canola or corn oil -
1 1/4 pound chicken breast tenders (all visible fat discarded) -
6 ounces snow peas (trimmed) -
2 medium garlic cloves (minced) -
1/2 teaspoon minced, peeled gingerroot
Directions
Tip: Click on step to mark as complete.
-
Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside. -
In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently. -
Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly. -
Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.
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