Chicken Ginger Pot

4
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"Chicken kicked up with ginger, delicious over brown rice !"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (413 g)
  • Calories 311.4
  • Total Fat - 8.9 g
  • Saturated Fat - 2 g
  • Cholesterol - 107 mg
  • Sodium - 1915.8 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 6 g
  • Sugars - 8.4 g
  • Protein - 40.6 g
  • Calcium - 118.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 67.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.

Step 2

Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook

Step 3

Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.

Step 4

Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.

Step 5

Serve over brown rice if desired

Tips & Variations


No special items needed.

Related

moosehead "RIP" In Our Kitchen

Wonderful flavor! The ratio of rice vinegar to chicken broth to tamari to sesame oil to sugar is PERFECT. I couldn't find pea shoots, and used tamari for soy sauce. Served with brown rice. Thanks, Derf.

(20 Oct 2012)