Try this Oriental Balsamic Ginger Chicken recipe, or contribute your own.
Suggest a better descriptionMix vinegar, brown sugar and ginger. Remove fat from chicken; poke several holes in the meat. Marinate chicken in vinegar mixture for 15 minutes, turning once. Heat a nonstick skillet just large enough to hold the chicken in one layer. Remove chicken from marinade; reserve liquid. Brown chicken for 2 minutes on each side. Add remaining marinade to the pan; cook 4 to 5 minutes or until chicken is done. Remove chicken to a serving plate. Add salt and pepper to taste to sauce remaining in pan. Mix cornstarch in cold water. Add to sauce; bring to a simmer to thicken. Spoon sauce over chicken. Yield: 2 servings. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 2 servings | ||
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Calories: 231 | ||
Calories from Fat: 47 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 117.6mg | 36 % | |
Sodium 136.9mg | 5 % | |
Potassium 423.7mg | 11 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.1g | ||
Protein 36.1g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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