| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chicken broth |
| 3 |
tb |
Reduced-sodium soy sauce |
| 2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Honey |
| 1 |
tb |
Vegetable oil |
| 4 |
|
Boneless; skinless chicken-breast halves |
| 1/4 |
ts |
Freshly ground pepper |
| 4 |
|
Green onions; sliced thin diagonally |
| 1 |
tb |
Minced fresh ginger |
| 1 |
ts |
Minced garlic |
INSTRUCTIONS
FROM LHJ ONLINE http://www.lhj.com Chicken is everyone's quick-and-easy
favorite. This dish is low-fat, too.
Prep time: 5 minutes Cooking time: 12 to 14 minutes Degree of difficulty:
Easy Low-fat Low-calorie
Stir together chicken broth, soy sauce, rice wine vinegar and honey in
small bowl; set aside. Heat oil in large nonstick skillet over medium-high
heat. Sprinkle chicken with pepper; cook 5 to 6 minutes per side until
cooked through. Transfer to platter; keep warm. Add green onions, ginger
and garlic to skillet; cook 1 minute. Add soy mixture and cook 1 minute
more. Pour over chicken. Makes 4 servings.
PER SERVING: Calories 220, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 82
mg, Sodium 691 mg, Carbohydrates 8 g, Protein 34 g.
(C) Copyright 1998, Meredith Corporation, All Rights Reserved.
Posted to recipelu-digest Volume 01 Number 622 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 28, 1998
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