Asian Ginger Chicken

Asian Ginger Chicken

1 Review
From: Diabetic Living Magazine

This quick-and-easy meal combines crisp-tender vegetables, brown rice and chicken in a tasty Asian-inspired sauce. Not in the mood for soy and ginger? No problem. We've included two simple variations with lemon and Italian flavorings.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 small skinless boneless chicken breast halves (5 ounces each)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces (2 cups)
  • 2 cups packaged julienne-cut carrots
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons grated fresh ginger
  • 1⅓ cups hot cooked brown rice
  • ¼ teaspoon crushed red pepper (optional)


  • Prep

  • Ready In

  1. Sprinkle chicken with salt and black pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken to skillet. Reduce heat to medium; cook for 8 to 12 minutes or until chicken is no longer pink and the juices run clear (170°F), turning once halfway through cooking.
  2. Meanwhile, place a steamer basket in a large saucepan. Add enough water to come just below the bottom of the basket. Bring water to boiling. Add asparagus and carrots to steamer basket. Cover and reduce heat. Steam for 5 to 7 minutes or until vegetables are crisp-tender. Transfer vegetables to a dish.
  3. To serve, stir the soy sauce and ginger into the vegetables and/or hot cooked brown rice. Divide rice and vegetable mixture among four dinner plates; top with chicken. If desired, sprinkle with crushed red pepper.
  • Variations: Summer Lemon Chicken: Prepare as above, except substitute 1 medium zucchini and 1 medium yellow summer squash, each halved and sliced, for the asparagus and carrots; reduce steaming time to 3 to 5 minutes. Substitute 1 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice and ¼ teaspoon coarsely ground black pepper for the soy sauce and ginger. Substitute hot cooked whole grain orzo for the hot cooked rice. Omit crushed red pepper. If desired, sprinkle with additional finely shredded lemon peel. Nutrition Per Serving: 264 cal., 5 g total fat (1 g sat. fat), 82 mg chol., 243 mg sodium, 18 g carb., 5 g fiber, 36 g protein. Daily Values: 3 percent vitamin A, 25 percent vitamin C, 5 percent calcium, 12 percent iron. Exchanges: 1 vegetable, 1 starch, 4.5 lean protein. Carb Choices: 1.
  • Broccoli Slaw Chicken: Prepare as above, except omit the salt. Substitute 4 cups packaged shredded broccoli (broccoli slaw mix) for the asparagus and carrots; do not steam. Substitute ½ cup light Italian salad dressing for the soy sauce and ginger. Substitute 2 whole grain pita bread rounds, cut into sixths, for the rice. Omit crushed red pepper. Nutrition Per Serving: 339 cal., 9 g total fat (1 g sat. fat), 83 mg chol., 516 mg sodium, 25 g carb., 5 g fiber, 38 g protein. Daily Values: 52 percent vitamin A, 124 percent vitamin C, 7 percent calcium, 16 percent iron. Exchanges: 1 vegetable, 1.5 starch, 4.5 lean protein. Carb Choices: 1.5.

Nutrition information

  • Serving size: 1 chicken breast, about ½ cup steamed vegetables and ⅓ cup cooked rice per serving
  • Per serving: 290 calories; 5 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 37 g protein; 55 mcg folate; 82 mg cholesterol; 4 g sugars; 10,737 IU vitamin A; 9 mg vitamin C; 62 mg calcium; 3 mg iron; 428 mg sodium; 725 mg potassium
  • Nutrition Bonus: Vitamin A (215% daily value)
  • Carbohydrate Servings:
  • Exchanges: 4½ lean protein, 1 starch, 1 vegetable

Reviews 1

October 29, 2018
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By: shannan
This was delicious! I served the rice to my husband but left it off my plate. Will definitely make this again
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