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Chicken with Ginger Sauce
SUBMITTED by luv2cook, Logan County
“An easy and good low-cal dish.”
Marinade:
4 tablespoons low sodium soy sauce
2 tablespoons fresh lemon juice
1 tablespoon grated peeled fresh ginger
4 chicken cutlets (1 ½ pounds total)
Sauce:
2 tablespoons low sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 ½ cups reduced sodium canned chicken broth
4 teaspoons cornstarch
2 teaspoons honey
Combine 3 marinade ingredients in shallow baking dish. Add the
chicken, turn to coat, and marinate for 15 minutes. In small
saucepan, blend 5 sauce ingredients; heat to boiling over medium
high heat and stir until the sauce thickened and becomes clear.
Set aside. Lightly coat a large skillet with non stick cooking
spray and place over medium high heat. Add the chicken and cook
until browned on the bottom side, about 3 minutes. Turn and
brown on the other side; add the sauce and simmer until the
chicken is cooked through, about 2 minutes longer. This chicken
dish is good when served with a side of steamed broccoli.
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