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Nutrition Facts
Serving Size 307 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 1430 mg 60%
Total Carbohydrate 53 g 18%
Dietary Fiber 3 g 12%
Sugars 40 g
Protein 40 g
Vitamin A 0% • Iron 10%
Vitamin C 4% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Honey Ginger Chicken Chunks

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Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tbsp Kikkomon Less Sodium Soy Sauce
2 Tbsp ground ginger
1 Lb boneless skinless chicken breast
1/2 cup(s) honey
2 cup(s) baby carrots, cut in half
2 Tsp clabber girl cornstarch
2 Tbsp rice vinegar
2 Tbsp lime, juiced
2 Tsp black pepper
1 Tbsp garlic, minced
2 Tsp kosher salt
1 Tsp Worcestershire Sauce
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Instructions

1
Combine honey, ginger, lime juice, vinegar, soy sauce, Worcestershire sauce, garlic, chicken, and carrots in a zip-top bag. Seal, shake, and chill 2-8 hours.
2
Preheat oven to 425°F.
3
Line a rimmed baking dish with foil. Drain marinade into a bowl and reserve.
4
Place chicken and carrots on prepared baking dish and season with salt and pepper.
5
Bake 20 minutes.
6
Meanwhile, strain marinade into a small saucepan. Boil 3 minutes and then reduce heat.
7
Combine cornstarch and 2 teaspoons water and then stir into cooked marinade. Allow sauce to thicken.
8
Toss cooked chicken and carrots with glaze and return to the oven for an additional 4 minutes.
9
Remove and serve with rice and broccoli.

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