Ginger Chicken with Snow Pea Salad
Snap peas are at their best in spring, so take advantage with this Asian dish that melds salty soy, nutty sesame, and a kick of ginger.
- 1 pound snow peas, strings removed
- 1 tablespoon plus 2 teaspoons canola oil, divided
- 1 tablespoon plus 1 teaspoon low-sodium soy sauce, divided
- 1 tablespoon minced fresh ginger
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 scallions, sliced
- 2 teaspoons dark sesame oil
- Bring a medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice and water. Boil snow peas for 2 minutes, drain, and place in ice water for 1 minute to chill. Drain and pat dry.
- Combine 2 teaspoons canola oil, 1 tablespoon soy sauce, and ginger in a shallow bowl. Add chicken and toss to coat.
- Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes on each side until golden and no longer pink inside. Transfer to a cutting board and slice.
- Combine peas, scallions, sesame oil, and remaining 1 teaspoon soy sauce in a mixing bowl. Divide mixture between two plates and top each with half the chicken.
- Reprinted from The South Beach Diet Quick & Easy Cookbook by Arthur Agatston, M.D. Copyright (c) 2005 by by Arthur Agatston, MD. By permission of Rodale Books.
Per serving: 309 kcal cal., 12 g fat (2 g sat. fat), 473 mg sodium, 3 g fiber, 38 g pro.. Percent Daily Values are based on a 2,000 calorie diet