boneless chicken breast halves
Mix soy sauce, mirin, gingerroot and garlic in medium glass or plastic bowl. Place chicken in soy mixture and marinate for 15 minutes.
Drain chicken, reserving soy mixture. Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides and done, about 15 minutes. Heat water, sugar and reserved soy mixture to boiling in 3-quart saucepan; boil and stir 2 minutes. Stir in green onions.
Cut each chicken breast half into 6 diagonal slices by holding the knife or cleaver at a 45 - degree angle to the cutting surface. Divide rice evenly among 6 serving plates. Place each sliced breast on rice servings. Spoon hot liquid over chicken and rice.
Per Serving: 249 Calories; 5g Fat (20.9% calories from fat); 1g Saturated Fat; 11g Protein; 34g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 822mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
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