Soy Ginger Chicken and Winter Greens

Soy Ginger Chicken and Winter Greens

Serves 4

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.

  • 1/2 cup 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
  • 2/3 cup julienned carrots
  • 1/2 cup chopped scallions
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In a small bowl, combine sauce and chicken. Let marinate at least 30 minutes. Wash greens thoroughly, trim and chop roughly. Bring a large pot of water to a boil. Place greens in boiling water and blanch 3 to 4 minutes. Drain and immediately transfer to ice water to stop cooking and retain color. When cool, drain and set aside. In a large sauté pan or wok, heat olive oil over medium high heat and sauté chicken about 5 minutes until well browned. Add carrots, scallions and cooked greens. Sauté 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 carbohydrate (3g dietary fiber, 1g sugar), 19g protein
Special Diets: 

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. See our Terms of Service.

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