This Asian-inspired one-pot dish is a savory, spicy delight, with the well-blended flavors of garlic, ginger and soy playing together. It’s simple to make and easy to clean up after.
Ingredients
- 1½ lbs of cubed chicken breasts, skinless, boneless
- 1 seeded, sliced bell pepper, red
- 1½ tsp of pepper, ground
- 1” of peeled, chopped ginger root, fresh
- 2 peeled, minced garlic cloves
- 3 tbsp of soy sauce, light
- 3 tbsp of vinegar, white
- 1 tbsp of honey, pure
- 2 tbsp of oil, olive
How to Make It
- Whisk honey, ½ of soy sauce and ½ of vinegar together in medium bowl. Add chicken. Toss and coat. Put in refrigerator for ½ hour for marinating.
- Add oil to skillet at med-low heat. Add ginger and garlic. Cook for ½ minute, till garlic is fragrant and golden. Do not burn.
- Add marinated chicken and juices from bowl. Cook for two to three minutes.
- Add strips of bell pepper, the rest of the vinegar and soy sauce, plus ground pepper. Stir well. Cook for eight to 10 minutes. Chicken should be cooked all the way through and peppers should be softened.
- Spoon chicken beside or over quinoa or brown rice and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 199 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 83 mg 28% |
Sodium 341 mg 6% |
carbohydrates 4 g 3% |
Dietary Fiber 1 g 3% |
Sugars 2 g 2% |
Protein 27 g 54% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
