Chicken Ginger Pot Recipe

Name: Chicken Ginger Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cooking oil (I use olive oil); 34 lb chicken breast, boneless, skinless, cut into bite sized pieces; 1 cup carrot, thinly sliced; 1 cup mushroom, thinly sliced; 8 ounces sliced bamboo shoots, 1 can drained (or shoe string type); ½ cup snow peas, sliced in half; ½ cup pea shoots (optional); ¼ cup chicken broth; ¼ cup rice vinegar; 2 tablespoons soy sauce; 2 teaspoons sugar (I use Splenda); 1 tablespoon fresh gingerroot, grated; 1 teaspoon sesame oil; ½ teaspoon pepper, freshly ground; 2 cups bok choy, chopped; 1 cup sweet red pepper, chopped; 2 tablespoons water; 1 tablespoon cornstarch

Servings: persons

2 teaspoons cooking oil (I use olive oil)
34 lb chicken breast, boneless, skinless, cut into bite sized pieces
1 cup carrot, thinly sliced
1 cup mushroom, thinly sliced
8 ounces sliced bamboo shoots, 1 can drained (or shoe string type)
½ cup snow peas, sliced in half
½ cup pea shoots (optional)
¼ cup chicken broth
¼ cup rice vinegar
2 tablespoons soy sauce
2 teaspoons sugar (I use Splenda)
1 tablespoon fresh gingerroot, grated
1 teaspoon sesame oil
½ teaspoon pepper, freshly ground
2 cups bok choy, chopped
1 cup sweet red pepper, chopped
2 tablespoons water
1 tablespoon cornstarch

1
Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
2
Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
3
Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
4
Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
5
Serve over brown rice if desired.

6534

kcal

Calories

159

Fat

Carbs

1205

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons cooking oil (I use olive oil), 34 lb chicken breast, boneless, skinless, cut into bite sized pieces, 1 cup carrot, thinly sliced, 1 cup mushroom, thinly sliced, and more.

Yes, Chicken Ginger Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Ginger Pot

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