Garlic Ginger Chicken

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

33 g
293 mg
31 g
9 g
3 g
28 mg

2 Tbsp minced fresh ginger
1 Tbsp minced fresh garlic
2 Tbsp dried coriander
¼ cup fresh lime juice
¼ cup honey
¼ cup vegetable stock
2 Tbsp low-sodium tamari sauce
1 Tbsp peanut oil
2 Tbsp canned, diced green chili peppers
4 skinless chicken breasts, boned and defatted
1¼ cup shredded bok choy
2 cups shredded savoy cabbage
1½ cups thinly sliced carrots
¾ cup thinly sliced red bell peppers
2 Tbsp sliced almonds
2 cups cooked Japanese soba noodles

  1. Combine ginger, garlic, coriander, lime juice, honey, vegetable stock, tamari, oil and chiles in a blender container and puree until smooth.
  2. Divide sauce in half. Place chicken in a shallow glass baking dish and pour half of the sauce over the chicken. Cover and place in refrigerator overnight. Refrigerate remaining sauce for the cabbage salad.
  3. Preheat oven to 400F.
  4. In a large salad bowl, combine bok choy, cabbage, carrots and bell pepper with reserved sauce. Mix well.
  5. Place marinated chicken in a baking dish and roast in oven 10 to 15 minutes, or until juices run clear when pierced with a fork. Slice each breast into ¼-inch slices.
  6. Place ½ cup soba noodles and 1 cup cabbage salad on a plate. Top with chicken slices. Garnish each serving with 1½ teaspoons almonds.