This is another recipe from my South Beach cookbook. I made this last week and loved it! It even works for the strict Phase 1 weeks!
GINGER CHICKEN W/SNOW PEA SALAD
1 lb snow peas, strings removed
1 Tbsp plus 2 tsp canola oil, divided
1 Tbsp plus 1 tsp low-sodium soy sauce, divided
1 Tbsp minced fresh ginger
1 1/2 lbs boneless, skinless chicken breasts
2 scallions, sliced
2 tsp dark sesame oil
Bring medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice and water. Boil snow peas for 2 mins, drain, and place in ice water for 1 minute to chill. Drain and pat dry.
Combine 2 tsp of the canola oil, 1 Tbsp of the soy sauce, and ginger in a shallow bowl. Add chicken and toss to coat.
Heat remaining canola oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, 5 minutes per side. Transfer to a cutting board and slice.
Combine peas, scallions, sesame oil, and remaining soy sauce in a mixing bowl; toss together. Serve pea salad with chicken.
Makes 4 servings.
Nutrition/serving: 310 calories, 11 g fat, 1.5 g saturated fat, 43 g protein, 10 g carbs, 2 g dietary fiber, 320 mg sodium.
Source: The South Beach Diet Quick & Easy Cookbook.
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