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Ginger Chicken With Carrots And Fruit

main dishes, chicken

2 boneless skinless broiler-fryer chi
-- breasts
--cut into 1 1/2-inch strips
1 teaspoon ground ginger; divided
3 tablespoons low-sodium soy sauce
1 1/2 cup sliced carrots; cooked tender
1/2 cup pineapple tidbits; drained
1/2 cup frozen tart red cherries; unsweetened
1 tablespoon lemon juice
1/4 teaspoon black pepper
1 cup hot cooked rice

1. In small bowl, sprinkle chicken strips with 1/2 teaspoon ginger. Stir in soy sauce; let sit about 10 minutes.

2. In medium bowl, combine carrots, pineapple, cherries, lemon juice, the remaining 1/2 teaspoon ginger and pepper. Add chicken strips to sauce, mixing well.

3. Place in a shallow 1-quart baking dish and cook at 400F about 30 minutes. Serve over rice.

Makes 2 servings. Preparation time: 15 minutes. Standing time: 10 minutes. Baking time: 30 minutes.

Per serving (with rice): About 389 cal, 28 g pro, 49 g car, 3 g fat, 7% cal from fat, 85 mg chol, 241 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 2 servings

Preparation Time: 0:00

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