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.
Chinese Ginger Chicken
- add review
- #24692
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
4 boneless, skinless chicken breast halves
1 tablespoon oil, divided
1 medium red bell pepper, thinly sliced
1/2 cup water
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon grated, peeled ginger root
chopped green onions, garnish
directions
Saute chicken breasts in half the oil until cooked; remove from pan.
Over medium high heat, heat remaining oil; cook bell pepper until tender crisp.
Stir in water, soy sauce, vinegar, ginger root and let boil 1 minute.
Return chicken to pan; sprinkle with onions and serve.
added by
withsprinkles
nutrition data
175 calories, 5 grams fat, 3 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more chinese recipes
reviews & comments
November 4, 2013
Only thing I did different was add some fresh sliced mushrooms in when I sauteed the pepper. Delicious!
August 16, 2012
I'm not a good cook, but this looked like an easy and quick recipe to follow, and boy was I thrilled with the results. Even my wife was overjoyed with the tender chicken she cut with her fork and with it's a mellow Asian flavoring. Normally I like my meals spicy and hot, but I'm going to do this meal lots and not change a thing. deal and the a rmeal with just the to please her spin chicken with just the csutt I ,