This recipe has become one of my family’s favorites.
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1 -2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
You can serve it with rice or for a lower carb dinner serve with a salad instead!
I do make a few adjustments: I leave out the red pepper flakes only because we prefer the taste without. I also use lite soy sauce to reduce sodium, and try to use fresh garlic and ginger instead of powder.
Most of the ingredients are healthy. You might not be aware that ginger is an anti-inflammatory food that can help reduce the pain and swelling of arthritis if used regularly. It also can help prevent cancer and is good in tea when you have cold or flu.
As always the whole food version is always more effective than a supplement. The root doesn’t necessarily look pretty but has a nice aroma and flavor!
You can buy ginger root in the produce section and then just peel it and chop or mince to and add to your recipe! Fresh ginger can be stored in the refrigerator for up to three weeks if it is left unpeeled. Store unpeeled in the freezer and it will keep for up to six months.