Ginger Chicken with Snow Pea Salad

Ginger Chicken with Snow Pea Salad

Snap peas are at their best in spring, so take advantage with this Asian dish that melds salty soy, nutty sesame, and a kick of ginger.


Serves: 4

 

 

Reprinted from The South Beach Diet Quick & Easy Cookbook

 

309473mg10g3g12g38g2g

 

 

Ingredients:

 

Salt
1 pound snow peas, strings removed
1 tablespoon plus 2 teaspoons canola oil, divided
1 tablespoon plus 1 teaspoon low-sodium soy sauce, divided
1 tablespoon minced fresh ginger
1 clove fresh garlic, crushed
1 1/2 pounds boneless, skinless chicken breasts
2 scallions, sliced
2 teaspoons dark sesame oil

Directions

 

1. Bring a medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice and water. Boil snow peas for 2 minutes, drain, and place in ice water for 1 minute to chill. Drain and pat dry.

2. Combine 2 teaspoons canola oil, 1 tablespoon soy sauce, ginger and garlic in a shallow bowl. Add chicken and toss to coat.

3. Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes on each side until golden and no longer pink inside. Transfer to a cutting board and slice.

4. Combine peas, scallions, sesame oil, and remaining 1 teaspoon soy sauce in a mixing bowl. Divide mixture between two plates and top each with half the chicken.

 

Nutrition Facts per serving: Total Calories 309; 473mg Sodium; 10g Carbs; 3g Fiber; 12g Fat; 2g Saturated Fat; 38g Protein.