Chicken Saute with Caramelized Ginger Sauce

This was good. It needs some tweaking though. It could also be that we didn't have chile paste so we used Sriracha. So it just needed a little more zing. D said it was really easy to make, so I'm sure this will get in on the rotation. We had with rice.

Chicken Sauté with Caramelized Ginger Sauce

This recipe from Helene An uses simple ingredients with Asian flair. Serve over rice with steamed bok choy.

1 tablespoon canola oil
2 tablespoons sugar
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon chile paste with garlic (such as sambal oelek)
1 teaspoon grated fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1 teaspoon sesame oil
4 (6-ounce) skinless, boneless chicken breast halves, thinly sliced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

1. Heat canola oil in a large nonstick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned. Combine soy sauce, chile paste, and ginger in a small bowl; add to pan. Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally. Remove chicken from pan with a slotted spoon. Simmer sauce 10 minutes or until slightly thickened. Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt.

Yield: 4 cups (serving size: 1 cup)

CALORIES 351 (20% from fat); FAT 7.8g (sat 1.3g,mono 3.3g,poly 2.2g); IRON 2mg; CHOLESTEROL 148mg; CALCIUM 30mg; CARBOHYDRATE 7.2g; SODIUM 557mg; PROTEIN 59.4g; FIBER 0.1g

Cooking Light, MAY 2008