Sesame and Ginger Chicken is what’s on the menu tonight!
I am on a roll this week! This was another hit at my house. It was super simple because it used the store-bought Wishbone dressing that was B1G1 this week atPublix. I served mine in lettuce cups and served my husband’s over rice. So, this is perfect for those of you who are maybe watching the
Sesame and Ginger Chicken Recipe:
I served mine in lettuce cups and served my husband’s over rice. So, this is perfect for those of you who are maybe watching the carbs. The dressing is a light one, and full of flavor! Yum-O!
Sesame and Ginger Chicken Ingredients:
4 boneless, skinless chicken breasts, cut into bite-size strips
1/4 cup bottled Light Asian Sesame & Ginger Dressing
1/2 cup chicken broth
1 cup baby carrots, thinly sliced
1 cup red bell pepper, diced
salt and pepper
1 head butterhead lettuce, leaves separated
How To Make Sesame and Ginger Chicken:
1. Sprinkle chicken lightly with salt and pepper.
2. Pour 1 tablespoon olive oil in the bottom of a skillet. Add chicken and cook over medium-high heat; cook and stir for 3 minutes or until browned.
3. Add the carrots and peppers; cook for 2 minutes. Add the dressing and broth. Cook over medium-high heat until sauce is thickened and most of the liquid is absorbed about 6-8 minutes. Reduce heat the low.
4. Serve by filling the leaves with the chicken mixture.
You can also serve it with rice or over egg noodles.
Enjoy!
(adapted from Better Homes and Gardens)
Sesame and Ginger Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts, cut into bite-size strips
- 1/4 cup bottled Light Asian Sesame & Ginger Dressing
- 1/2 cup chicken broth
- 1 cup baby carrots, thinly sliced
- 1 cup red bell pepper, diced
- salt and pepper
- 1 head butterhead lettuce, leaves separated
Instructions
- Sprinkle chicken lightly with salt and pepper.
- Pour 1 tablespoon olive oil in the bottom of a skillet. Add chicken and cook over medium-high heat; cook and stir for 3 minutes or until browned.
- Add the carrots and peppers; cook for 2 minutes. Add the dressing and broth. Cook over medium-high heat until sauce is thickened and most of the liquid is absorbed about 6-8 minutes. Reduce heat the low.
- Serve by filling the leaves with the chicken mixture.
- You can also serve it with rice or over egg noodles.
We love Asian food around here and are always looking for easy ways to incorporate it into our weekly meal plans without having to buy frozen or take out. I love cooking Asian food from home because I know exactly what is in it and don’t have to worry about MSG.
