Review: Lemon-Ginger Chicken Stir-Fry

[Terrytx]

We thought this was good. Maybe not the best stir-fry I have ever had but I would make it again. Nice and tangy, and easy to put together.

[Ralph]

Terry, here's another thread on that recipe:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=11935&highlight=Lemon+Ginger

[semmens]

I made this last night, as I am being buried by yellow squash. I thought it was yummy, as did dd11 and even picky ds4, but dh wasn't fond of it. I had never tried jasmine rice before; it came out just like "Chinese restaurant rice".

Laura


* Exported from MasterCook *

Lemon-Ginger Chicken Stir-Fry

Recipe By :Kay Chung, Durham, NC
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinless boneless chicken breast -- cut into 1-inch strips
1/4 teaspoon freshly ground black pepper
1 teaspoon canola oil
3/4 cup onion -- thinly sliced
2 tablespoons fresh ginger -- minced peeled, divided
1 teaspoon dark sesame oil
2 cups yellow squash -- julienne-cut
1 cup red bell pepper -- strips
1 tablespoon grated lemon rind
1 tablespoon fresh garlic -- minced
3 tablespoons honey
3 tablespoons low-sodium soy sauce
3 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons cornstarch
3 cups jasmine rice -- hot cooked

Sprinkle the chicken with black pepper. Heat the canola oil in a large nonstick skillet over medium-high heat. Add chicken, onion, and 1 tablespoon ginger, and stir-fry 4 minutes. Remove from pan, and keep warm.

Heat sesame oil in pan over medium high heat. Add the squash and bell pepper, and stir fry for 3 minutes. Combine 1 tablespoon minced ginger, lemon rind, and the next 6 ingredients (lemon rind through cornstarch) in a small bowl. Add the chicken and honey mixture to pan, and stir-fry for 4 minutes or until chicken is done. Serve with rice.

Serving size: 1 cup chicken mixture and 3/4 cup rice.

Calories 395 (10% from fat); Fat 4.3g (saturated 0.8g, monounsaturated 1.6g, polyunsaturated 1.3g; Protein 31.4g; Carbohydrates 57g; Fiber 3g; Cholesterol 66mg; Iron 3.1mg; Sodium 479mg; Calcium 55mg

Source:
"Cooking Light Magazine, August 2001, page 142"
S(Formatted by):
"Linda Rand 09/27/2001"
Copyright:
"(c) 2001 by Southern Living, Inc."
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NOTES : I probably make this dish once a week for family, friends, and clients. I'm a personal chef and from experience can say that this is a crowd pleaser. It's simple enough to prepare for dinner any night, or you can jazz it up with steamed dumplings and a salad for a dinner party.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2840