This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
In England, there are sixty different religions and only one sauce.
-Attributed to Voltaire, French Author
This is a simple little recipe that I made one evening when there was nothing in the house except some frozen chicken breasts. It is not an earth-shattering recipe and won’t win any awards, but it is mighty tasty and easy to make if you keep your pantry well stocked.
Soy sauce is one of the world's oldest condiments and is made by fermenting soybeans with roasted wheat (and sometimes barley). It is likely that its origins are as a preservative and, as with many preservatives, it is very high in salt. Soy sauce is a brewed product and has a savory flavor that activates the umami taste buds. As such, used sparingly, it is a fantastic flavor enhancer.
It can add a lot of flavor but it can also add a ton of salt - enough that people who are salt sensitive or on restricted sodium diets can get into trouble. Traditional soy sauce has about 1100mg of sodium per tablespoon (give or take a hundred milligrams). That's the equivalent of a half teaspoon of salt.
Fortunately, there are excellent quality lower sodium soy sauces on the market and there is almost no difference in flavor between them and traditional soy sauce. There is, however, half the sodium in low salt versions (only about 550mg per tablespoon).
1 Tbsp. = 10 calories, 4.5g fat, 0.44g sat fat, 0.73g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol
Servings = 2 | Serving size =1 chicken breast
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe does not keep very well.
|10||leaves napa cabbage|
|1 tsp||low-sodium soy sauce|
|1 Tbsp||orange juice|
|1/2 tsp||ground ginger|
|2||4 ounce boneless chicken breasts|
Place the water in a stock-pot fitted with a steamer basket. Slice the napa cabbage across the leaves into thin strips. Place the cabbage in the steamer basket but do not turn on the burner.
In a non-stick skillet, place 1 tsp. of the soy sauce and the orange juice. Heat over high heat until it begins to simmer and add the ground ginger.
Place the chicken breasts in the pan and cook over medium heat, turning frequently, until the liquid begins to evaporate.
Set the burner under the steamer basket on high.
When the sauce is thick and syrupy in the bottom of the pan, reduce the heat to medium and add the sherry. Cook slowly, turning the chicken breasts frequently. Let the sauce reduce until there is only about 4 tablespoons.
Serve over the steamed napa cabbage.
Serving size = 1 chicken breast with cabbage
Servings = 2
Amount Per Serving
|Calories 220||Calories from Fat 14|
|% Daily Value|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 4g||17%|
|Vitamin A 4%||Vitamin C 115%|
|Calcium 8%||Iron 10%|
|Vitamin K 126 mcg||Potassium 628 mg|
|Magnesium 57 mg|