Chicken Ginger Pot
Servings
Prep Time
Cook Time
Ready In
Recipe: #355
October 09, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Soups/Stews, Poultry, Chicken, Asian, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Sunday Dinner, Stove Top, Wok/Stir-Fry, High Protein, No Eggs, Non-Dairy, Boneless Pieces more
"Chicken kicked up with ginger, delicious over brown rice !"
Ingredients
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.
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