Ginger Chicken
Cashew-Vegetable Rice
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 Tbsp ginger paste
- 1 Tbsp brown sugar
- 1 Tbsp curry powder
- ½ tsp garlic powder
Instructions
- Preheat grill to medium-high heat. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Stir together ginger, sugar, curry powder, and garlic powder. Rub mixture all over chicken.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Let stand 5 minutes; slice. Season with salt and pepper, if desired.
Side Dish Ingredients
- 2 (8.5-oz) pkg microwavable basmati rice
- 1 (20-oz) pkg frozen broccoli stir-fry
- 2 Tbsp olive oil
- ½ cup roasted, salted cashews
- 1 Tbsp ginger paste
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook vegetables in hot oil in a large skillet over medium-high heat 8 minutes or until tender. Stir in rice, nuts, ginger paste, and, if desired, salt to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
200
|
280
|
480
|
| Fat (g) | 4 | 12 | 16 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 4 | 36 | 40 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 99 | 138 | 237 |
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