Soy Ginger Chicken and Winter Greens
Serves 4
Time 1 hr 10 min
This recipe is a flavor sensation with tangy soy ginger sauce and those calcium-filled, dark leafy greens you're always trying to fit into your menu.
Special Diets:
Ingredients
- 1/2 cup prepared soy ginger sauce
- 2 large boneless, skinless chicken breast halves, cut into thin strips
- 6 cups assorted fresh winter greens (kale, collards, mustard and/or chard)
- 2 tablespoons extra-virgin olive oil
- 1 carrot, julienned
- 2 green onions, chopped
Method
In a small bowl, combine sauce and chicken.
Cover and refrigerate for at least 30 minutes.
Wash greens thoroughly, trim and chop roughly.
Bring a large pot of water to a boil over medium heat.
Place greens in boiling water and blanch just until wilted, 2 to 3 minutes.
Drain and immediately transfer to ice water to stop cooking and retain color.
When cool, drain and set aside.
In a large skillet or wok, heat olive oil over medium high heat.
Add chicken and cook until browned and cooked through, about 5.
Add carrot, scallions and cooked greens.
Cook another 3 to 5 minutes, tossing to mix ingredients.
Serve with additional soy ginger sauce.
Nutritional Info:
Per serving: 220 calories (90 from fat), 9g total fat, 1.5g saturated fat, 35mg cholesterol, 1160mg sodium, 17g carbohydrates (3g dietary fiber, 1g sugar), 19g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup prepared soy ginger sauce
- 2 large boneless, skinless chicken breast halves, cut into thin strips
- 6 cups assorted fresh winter greens (kale, collards, mustard and/or chard)
- 2 tablespoons extra-virgin olive oil
- 1 carrot, julienned
- 2 green onions, chopped