WW Ginger Chicken

Working as a Chef for the past 35 years, ( see my whole chef story on my About Page) I had no choice but to try everything I made, including the sauces. It wasn’t long before I gained unwanted weight. Seriously, it’s the hazard of being a chef working 16 hours a day, six days a week. Feeling unhealthy, I had to do something. So, I started on WW (weight-watchers on-line) and began to lose weight. So far I’m 53 lbs lighter then before. I need to lose another 20 lbs and I’ll be at my goal weight.

Chef Bari and his wife Patricia

WW Ginger Chicken by Chef Bari ( Weight-Watchers style)

NOTE : Because this is weight watcher ( healthier cooking method) there are more steps then just straight frying in the deep fryer. No deep fryer here. This method has very little oil.

Servings : 4 guests

Points per person : 4 points

1/2 cup of sticky Rice per person : 3 points

Warm Pepper Jelly per person : 1 point

Total points per person : 8 points for a nice tasty healthy dinner to impress your guests

Ginger Chicken by Chef Bari

Ingredients for the Chicken Marinade:

3 Chicken Breasts – Boneless and skinless

3 Garlic Cloves minced

2 tablespoons of fresh grated ginger

2 tablespoons of Kikkoman Soya Sauce

Optional : 1 chilli pepper

Procedure:

1. Cut the chicken breast into strips ( with the grain)

2. Place in large mixing bowl

3. Add fresh minced garlic and grated ginger to the chicken.

4. Add Kikkoman Soya Sauce and if you want some kick to it, add 1 chilli pepper. If you’re not a spicy fan, don’t add chilli pepper.

5. Mix altogether and place in fridge covered to marinade for a couple of hours.

In the meantime, prepare the next ingredients:

1 Red Bell Pepper cut into julienne ( fine sliced strips )

2 medium size Sweet White Onion cut into julienne (fine sliced strips)

1 bunch of green onions cut on a slant

1 tablespoon of grated ginger

2 whole garlic cloves thinly sliced

4 tablespoons of flour

6 tablespoons of cornstarch

Salt and White Pepper

1 teaspoon of garlic powder

3 teaspoons Pure sesame seed oil

2 tablespoons of Canola oil

2 tablespoons of sesame seeds

Optional: 2 Tablespoons of Red Pepper Jelly

Tools : Wok or deep sided frying pan, wok ladle or wooden spoon. Small baking sheet lined with silicon or parchment paper. I like to use my GOTHAM™ STEEL Large Crisper Tray ——->

GOTHAM™ STEEL Large Crisper Tray

Method:

1. Mix the flour, cornstarch, garlic powder. Season with salt and pepper. All in a medium size bowl.

2. Take marinade chicken breast strips and and drain of any excess liquid.

3. Dredge in the cornstarch/flour mixture.

4. Place dredged chicken strips on baking sheet w/ silicon or the Gotham Steel with tray. This way you get rid of the excess and it dries out. Give it a shake. Makes it easier to fry in Wok w/ much less oil. Let sit in tray for 10 minutes.

5. Place Wok or deep frying pan on stove. Add 3 teaspoons Pure sesame seed oil and the 2 tablespoons of Canola oil. Turn heat on medium-high.

6. Start placing the chicken strips 1/4 at a time. If you add all the chicken at once you’ll cool down the Wok and your chicken will boil instead of sizzle. You must hear that sizzling sound. If experienced enough, you can flip the Wok. However, if you’re new in the kitchen, flip with a perforated wok ladle or large wooden spoon. Cook until lightly cooked. Not necessary to have the golden brown, as of yet. Keep cooking the chicken in four stages until all cooked.

7. Place on cleaned baking sheet with silicon or parchment paper. Spread out evenly.

8. Place the cooked chicken strips in a preheated oven at 375 F for 15 minutes. It will become a nice golden brown now.

9. Clean your Wok or deep frying pan.

10. Spray with Pam. Place in the julienne sliced Red Peppers, Green Onions , Sweet White Onions, and thinly sliced garlic. Sauté until done.

11. Add 1 tablespoon of fresh grated ginger.

12. Remove chicken strips from the oven and add to the wok with the red peppers and onion mixture. Flip Wok or stir with your wooden spoon. Quick sauté all.

Voila!

Because this is a healthier version, it goes great with a side of sticky rice.

AND…

You can add a couple tablespoons of warm red pepper jelly on top, just to get that sweetness to compliment the ginger and garlic. This is what I do and count the extra points for the Red Pepper Jelly. ( I purchased mine at Costco).

Enjoy !

Chef Bari

Please take a minute to Purchase my published cookbook “ Canadian Recipes of the Great White North by Chef Bari”

Canadian Recipes of the Great White North

Leave a comment

Please note, comments must be approved before they are published