Ginger Chicken with Snow Pea Salad | The Sisterhood of the Shrinking Jeans LLC


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!


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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