Recipe: Mint and Ginger Chicken

MINT AND GINGER CHICKEN

1 1/2 pounds boneless, skinless chicken breast, cut in 1/2-inch cubes
2 tablespoons flour
2 tablespoons fish sauce
2 tablespoons dark soy sauce, divided
1 1/2 inch piece ginger, peeled
2 green chilies, chopped
1 tablespoon vinegar
1 tablespoon sugar
1 lime, peel grated and juice divided
3 cups chopped nappa cabbage
4 green onions, chopped
1/4 cup chopped fresh mint

In medium bowl, place chicken. Sprinkle with flour, turning to coat. Add fish sauce and 1 tablespoon of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds; add chilies, remaining 1 tablespoon soy sauce, vinegar, sugar and 1/2 teaspoon grated lime peel. Blend or process about 1 minute; set aside. Spray wok or Dutch oven with non-stick spray and heat to high temperature. Add chicken, onion and cabbage, stir-frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir-fry until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint. Serve hot with rice, if desired.

Makes 4 servings.
Total fat per serving: 2.6 grams

Source: National Chicken Council