Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Ginger Chicken With Vegetables
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- #52740
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup water
1/4 cup low-sodium soy sauce
1/4 cup dry sherry
2 tablespoons dark brown sugar
1 1/2 tablespoon cornstarch
1 tablespoon grated peeled fresh ginger
2 cloves garlic, minced
1/2 teaspoon chicken-flavored bouillon granules
1/4 teaspoon crushed red pepper
non-stick cooking spray
3/4 pound skinless, boneless chicken breast halves, cut into thin strips
2 teaspoons sesame oil
1 cup thinly sliced onion
1 red bell pepper, cut into thin strips
1 1/4 cup quartered fresh mushrooms
2 cups broccoli florets
directions
Combine first 9 ingredients; stir well with a whisk. Set aside.
Place a 12-inch nonstick over medium-high heat. with cooking spray; add chicken, and cook 2 minutes or until chicken is done. Remove from pan; set aside.
Add oil to pan. Add onion and bell pepper; cook 3 minutes, stirring frequently. Add mushrooms and broccoli; cook 3 minutes. Add chicken and soy sauce mixture. Bring to a boil; reduce heat, simmer, uncovered, 1 minute or until slightly thickened.
added by
mom
nutrition data
217 calories, 4 grams fat, 19 grams carbohydrates, 23 grams protein per serving.
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