Chicken with Ginger Sauce
Spinach-Green Onion Basmati Rice
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp vegetable oil
- ½ cup chopped onion
- 2 Tbsp chopped fresh ginger
- ⅓ cup less sodium soy sauce
- 3 Tbsp natural rice vinegar
- 2 tsp brown sugar
Instructions
- Pound chicken to an even thickness between plastic wrap with a meat mallet. Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, process onion, ginger, soy sauce, vinegar, and sugar in a blender or food processor until combined. Heat sauce in a small saucepan over medium heat 5 minutes or until warm. Serve sauce with chicken.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil in bag basmati rice
- 1 (6-oz) pkg baby spinach
- 3 green onions, thinly sliced
Side Dish Instructions
- Cook rice according to package directions. Add spinach and green onions, stirring until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
251
|
185
|
436
|
| Fat (g) | 9 | 0 | 9 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 35 | 5 | 40 |
| Carb (g) | 6 | 40 | 46 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 894 | 23 | 917 |
| T. Sugs (g) | 4 | 0 | 4 |
| A. Sugs (g) | 1 | 0 | 1 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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