Chicken with Ginger and Snow Peas

By Hklbrries

Serve this Asian-inspired dish with a colorful fruit salad and soba noodles.

Ingredients

• 1 tbsp cornstarch
• 1/2 cup commercial fat-free, low-sodium chicken broth and 1 to 2 tbsp commercial fat-free, low sodium chicken broth, if needed (divided use)
• 1 tbsp soy sauce (lowest sodium available)
• 1 tsp pepper
• 2 tsp canola or corn oil
• 1 1/4 pounds chicken breast tenders, all visible fat discarded
• 6 ounces snow peas, trimmed
• 2 medium garlic cloves, minced
• 1/2 tsp minced peeled gingerroot

Preparation

Step 1

Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside.

In a large, heavy skillet, heat the oil over high heat, swirling to coat that bottom. Cook the chicken for 4 minutes, stirring frequently.

Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly.

Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.

Nutritional Information:
Per serving
168 calories
3.5 g total fat (.5 g saturated, 0 g trans, 1 g polyunsaturated, 1.5 g monounsaturated)
66 mg cholesterol
157 mg sodium
5 g carbohydrates
1 g fiber
1 g sugars
28 g protein
32 mg calcium
388 mg potassium