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Fruited Ginger Chicken Recipe
|Teriyaki sauce||1 Tablespoon|
|Concentrated orange juice||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Grated pared ginger root||2 Teaspoon|
|Dry white wine||2 Teaspoon|
|Chili sauce||2 Teaspoon|
|Boneless skinless chicken breasts||10 Ounce|
|Peanut oil/Vegetable oil||2 Teaspoon|
|Sliced onion||1 Cup (16 tbs)|
|Canned sliced peaches||1 1⁄2 Cup (24 tbs)|
|Snow peas||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 778 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.9%
Saturated Fat 2.8 g13.9%
Trans Fat 0.1 g
Cholesterol 164.4 mg
Sodium 282.1 mg11.8%
Total Carbohydrates 90 g29.9%
Dietary Fiber 11.5 g45.8%
Sugars 60.1 g
Protein 74 g148.4%
Vitamin A 64.2% Vitamin C 216%
Calcium 19.6% Iron 41.5%
*Based on a 2000 Calorie diet
Cover and refrigerate for at least 1 hour (may be marinated overnight).
Remove chicken from marinade and strain marinade, reserving liquid and discarding garlic and ginger.
In 10-inch skillet heat oil; add onions and remaining teaspoon garlic and saute until onions are translucent.
Add chicken and cook until lightly browned on all sides.
Combine cornstarch and reserved marinade, stirring to dissolve cornstarch; add to skillet and, stirring constantly, bring to a boil.
Reduce heat and let simmer until liquid thickens.
Add peaches and snow peas and stir to combine; cook until thoroughly heated.