Hot Ginger Tomato Chicken Recipe

Summary

Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Broiler fryer chicken breast halves6 , skinned, boned
 Olive oil4 Tablespoon, divided
 Onion2 Cup (32 tbs), chopped
 Green onions3 , chopped
 Garlic3 Clove (15 gm), minced
 Red pepper flakes1⁄4 Teaspoon
 Ginger3 Tablespoon, minced, peeled
 Sugar2 Tablespoon
 Chicken broth1⁄2 Cup (8 tbs)
 Dry white wine1 Cup (16 tbs)
 Canned whole tomatoes28 Ounce (1 Can)
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Balsamic vinegar3 Tablespoon
 Sugar snap peas1⁄2 Pound, trimmed and cooked crisp tender
 Rice4 Cup (64 tbs), cooked

Nutrition Facts

Serving size

Calories 1479 Calories from Fat 366

% Daily Value*

Total Fat 41 g63.1%

Saturated Fat 9.4 g47.2%

Trans Fat 0.3 g

Cholesterol 165.1 mg

Sodium 1014.1 mg42.3%

Total Carbohydrates 189 g63%

Dietary Fiber 9.7 g39%

Sugars 16.2 g

Protein 74 g147.2%

Vitamin A 51.8% Vitamin C 107.1%

Calcium 21.3% Iron 44.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Slice each breast half crosswise into 5 slices.
2. In large frying pan, heat 2 tablespoons of the olive oil to medium temperature, cook chicken turning for about 10 minutes such that brown on all sides, remove to bowl and set aside.
3. In the same frying pan in the remaining 2 tablespoons olive oil, cook onion, green onions, garlic, red pepper flakes and ginger for about 5 minutes such that onion is very soft.
4. Adding sugar, stir such that onion begins to caramelize and adding broth, wine, tomatoes, salt, pepper and vinegar bring to a boil.
5. Lowering heat simmer about 30 minutes such that the mixture thickens.
6. In the frying pan cook the chicken for about 5 minutes such that heated through, add peas and heat.

SERVING
7. To serve onto a heated platter spoon rice and sauce and place the chicken over it.
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