Ginger Chicken with Carrots and Fruit
An easy Asian-style chicken casserole with carrots, pineapple and red tart cherries in a soy-ginger sauce. Serve over a bed of rice.
2 boneless, skinless broiler-fryer chicken breast halves cut into 1 1/2-inch strips
1 tablespoon finely minced fresh gingerroot (or 1 teaspoon ground ginger) - divided use
3 tablespoons low sodium soy sauce
1 1/2 cups sliced carrots, cooked tender
1/2 cup pineapple tidbits, drained
1/2 cup frozen red tart cherries, unsweetened
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
Hot cooked rice for accompaniment
- In small bowl, place chicken strips and sprinkle with 1/2 teaspoon of the gingerroot. Stir in soy sauce and let sit about 10 minutes.
- In medium bowl, mix together carrots, pineapple, cherries, lemon juice, remaining 1/2 teaspoon gingerroot and pepper. Add chicken strips with sauce, mixing well. Place in shallow 1-quart baking dish and bake in 400°F (205°C) oven about 30 minutes.
- Serve on bed of rice.
Makes 2 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.