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  Soy sauce 1⁄3 Cup (5.33 tbs)
  Ginger 2 Teaspoon
  Whole chicken breasts 2 , boned and skinned, cut into 1/4 inch strips
  Canned bean sprouts 16 Ounce (1 Can)
  Cornstarch 2 Tablespoon
  Green onions 1⁄2 Cup (8 tbs), sliced into 1/4 inch pieces
  Canned mushroom slices 4 Ounce, drained (1 Can)
  Canned bamboo shoots 6 Ounce, drained and sliced (1 Can)
  Frozen cut green beans 9 Ounce (1 Package)
  Water 1 Cup (16 tbs)

1. Mix soy sauce and ginger.
2. Spray large skillet with vegetable pan spray. Add chicken and sauce. Cook on high heat for approximately 4 minutes. Remove chicken.
3. Drain bean sprouts, reserving liquid.
4. Cook bean sprout liquid with cornstarch in skillet, stirring until thickened. Add vegetables, chicken, and water.
5. Simmer until beans are tender-crisp and chicken is done.

Recipe Summary

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 841 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.6%

Saturated Fat 1.4 g7.1%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 5183.5 mg216%

Total Carbohydrates 89 g29.7%

Dietary Fiber 18.6 g74.5%

Sugars 29.8 g

Protein 104 g207.4%

Vitamin A 37.9% Vitamin C 153%

Calcium 26.1% Iron 56.4%

*Based on a 2000 Calorie diet

Chinese Ginger Chicken Recipe