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Ginger Chicken















Trans-fat Free


2 pounds chicken breast halves, boneless, skinless
½ teaspoon ginger
1 each ginger
peeled and minced, 2 inch piece
2 tablespoons cornstarch
2 teaspoons sugar
4 tablespoons soy sauce, sodium reduced
1 tablespoon sherry
dry or rice vinegar
1 tablespoon olive oil
1 large onions
sliced in rings
½ pound mushrooms
1 can bamboo shoots
rinsed, drained, sliced in half lengthwise
2 tablespoons olive oil
2 cloves garlic
1 ½ cups chicken broth
or bouillon
1 teaspoon sugar
2 tablespoons cornstarch


Rinse and dry chicken and rub with ground ginger.

Cut into ½-inch strips.

Combine next 5 ingredients and pour marinade over chicken.

Cover and refrigerate 30 minutes or more.

Heat oil in wok or large cast-iron skillet.

Stir-fry onion rings for 2 minutes.

Add mushrooms and bamboo shoots and stir-fry for 2 minutes.

Remove vegetables and set aside. Add remaining 2 tbsp olive oil, crushed garlic and ginger.

Brown garlic and ginger and discard.

Add chicken strips and stir-fry a few minutes tto coat with oil.

Add marinade and 1 cup chicken stock.

Cover and cook on medium heat until chicken is opaque.

Whisk sugar, cornstarch and remaining ½ cup chicken stock together.

Pour mixture over chicken and cook several minutes.

Add reserved vegetables, tossing to combine.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 39329% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 619mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 103g
Vitamin A 1% Vitamin C 7%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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