Gingered Chicken and Chinese Cabbage Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings2
HealthyHigh Protein
Ingredients
| Almonds | 2 Tablespoon, sliced | |
| 2 teaspoons reduced-calorie margarine | ||
| 1 boneless whole chicken breast (about 12 oz.) skin removed, cut into 1/2-inch strips | ||
| 2 cups coarsely sliced Chinese cabbage | ||
| Carrot | 1/4 Cup (16 tbs), chopped | |
| Bamboo shoots | 1 Can (10oz) | |
| 1/3 cup sliced green onions, 1/2 inch thick | ||
| 1/2 cup ready-to-serve low-sodium chicken broth | ||
| 1 tablespoon reduced-sodium soy sauce | ||
| Sherry | 1 Tablespoon (Sauce:) | |
| Cornstarch | 2 Teaspoon (Sauce:) | |
| Ginger root | 1/4 Teaspoon, grated (Sauce:) | |
| Sugar | 1/4 Teaspoon (Sauce:) | |
| Chili powder | 1/8 Teaspoon (Sauce:) | |
| Dash cayenne | ||
Directions
In 1-quart casserole, combine almonds and margarine.
Microwave at High for 4 to 5 minutes, or just until almonds begin to brown, stirring once.
Set aside.
In 2-quart casserole, combine chicken, cabbage and carrot.
Cover.
Microwave at High for 5 to 7 minutes, or until chicken is no longer pink, stirring twice.
Stir in bamboo shoots and onions.
Set aside.
In 2-cup measure, blend all sauce ingredients.
Microwave at High for 2 to 3 minutes, or until mixture bubbles, stirring twice.
Stir into chicken.
Microwave at High for 2 to 3 minutes longer, or until hot.
Top with almonds.
Microwave at High for 4 to 5 minutes, or just until almonds begin to brown, stirring once.
Set aside.
In 2-quart casserole, combine chicken, cabbage and carrot.
Cover.
Microwave at High for 5 to 7 minutes, or until chicken is no longer pink, stirring twice.
Stir in bamboo shoots and onions.
Set aside.
In 2-cup measure, blend all sauce ingredients.
Microwave at High for 2 to 3 minutes, or until mixture bubbles, stirring twice.
Stir into chicken.
Microwave at High for 2 to 3 minutes longer, or until hot.
Top with almonds.
Chef
