Total Time
1hr 11mins
Prep 1 hr
Cook 11 mins

From Cooking Light. Serving size: 1 c. chicken mixture and 3/4 c. rice. Per serving: 395 calories, 4.3 g fat, 31.4 g protein, 57 g carb, 3 g fiber, 66 mg cholesterol.

Ingredients Nutrition

Directions

  1. Sprinkle chicken with black pepper.
  2. Let the canola oil get heated in a large nonstick skillet over medium-high heat.
  3. Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
  4. Remove from pan and keep warm.
  5. Add sesame oil to skillet and heat over medium-high heat.
  6. Add in squash and bell pepper; stirfry for 3 mintues.
  7. In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
  8. Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
  9. Serve with rice.
Most Helpful

Loved Loved Loved this! I used asparagus instead of squash but everything else to the T. The meal tasted like it was from a Chinese restaurant. I prepped the lemon, ginger, and veggies beforehand and it made cooking quick and easy. I highly suggest giving this a try! (It's a great way to make use of fresh ginger)

antibalistkmisel April 23, 2014

Loved this! I used snow peas in place of the squash and just used a whole lemon's worth of juice (about 1/4 cup). Delicious! Thank you!

bricookie55 November 16, 2009