Friday, September 18, 2009

Oriental Ginger Chicken

Note: I have a new obsession with ginger. I eat it plain when I go out to sushi. This was sweet from the splenda, but also salty from the salt and soy sauce.

- 6 ounces diced chicken
- 3 carrots, diced
- red onion, diced
- yellow onion, diced
- 2 stalks celery, diced
- approx. 1-2 cups broccoli florets (I used Frozen- as you can see from icicles below, but fresh is better)
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon salt

- 1/4 cup soy sauce
- 1/8 cup rice vinegar
- 2 packets splenda
- 1/4 - 1/2 teaspoon ginger powder
- 1/4 teaspoon cornstarch

In a non-stick skillet, saute onions in soy sauce. Cook until tender. Add rest of veggies. Mix all sauce ingredients together and pour over veggies. In a separate non-stick pan, cook chicken. Add chicken to veggies. Top with sesame seeds.