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Gingered Chicken Breast with Vegetables
Source: dLife

Flavorful chicken and vegetable stir-fry can be served alone or over low-carb grains to make a delicious well-balances meal.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 285.9
Total Carbs 11.7 g
Dietary Fiber 1.6 g
Sugars 4.1 g
Total Fat 11.6 g
Saturated Fat 1.9 g
Unsaturated Fat 4.9 g
Potassium 581.1 mg
Protein 32.0 g
Sodium 565.4 mg
Dietary Exchanges
2 Fat , 1 Vegetables , 2 1/2 Meat , 1/2 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In a large skillet heat 1 tablespoon vegetable oil over medium-high heat.
  2. Place chicken in skillet and stir-fry until no longer pink and remove from skillet.
  3. Place remaining tablespoon vegetable oil in skillet and heat.
  4. Add bell peppers, mushrooms, pea pods, water chestnuts, green onions, ginger, and garlic to skillet and stir-fry mixture about 3 to 4 minutes until vegetables become crisp-tender.
  5. Combine the chicken broth with Equal, soy sauce, cornstarch, and sesame oil until mixture is smooth and add to mixture in skillet.
  6. Cook mixture in skillet over medium heat until liquid is thick and clear.
  7. Stir chicken into mixture on skillet and heat through, seasoning with salt and pepper to taste.
  8. If desired serve over low-carb hot cooked rice.

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