Ginger Chicken With Tomatoes
Recipe: #11444
December 09, 2013
Categories: Chicken, Fennel, Sunday Dinner Gluten-Free, No Eggs, Wine, Canned Tomatoes, Boneless Pieces, Chicken Dinner, more
"Serve over steamed brown or white rice."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (408.5 g)
- Calories 573.4
- Total Fat - 40.8 g
- Saturated Fat - 10.5 g
- Cholesterol - 219 mg
- Sodium - 182 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 2 g
- Sugars - 7.5 g
- Protein - 37.7 g
- Calcium - 42.3 mg
- Iron - 2.1 mg
- Vitamin C - 17.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large skilet heat oil over medium heat. Add chicken and cook for 4 to 6 minutes, or until lightly browned, turning once halfway through cooking time. Remove chicken from skillet; set aside.
Step 2
Add onion, fennel and ginger to skillet; cook and stir 4 minutes or until tender. Add sugar and cook, stirring, for 5 minutes. Add undrained tomatoes, wine (or broth), balsamic vinegar and pepper. Bring to a boil and add chicken back to skillet. Reduce heat, cover, and simmer for 20 minutes, or until chicken is tender and no longer pink.
Step 3
Serve over rice or pasta.
Tips
No special items needed.
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