This Ginger Chicken with Carrots and Fruit is a bright, flavorful weeknight meal that balances savory, sweet, and tangy notes in every bite. Tender chicken strips are marinated briefly in ginger and soy sauce, then roasted with crisp-tender carrots, juicy pineapple tidbits, and tart red cherries. The lemon juice adds a fresh pop that cuts through the richness, while the ground ginger provides warmth without overwhelming heat. It’s a colorful, satisfying dish that comes together quickly, making it perfect for busy evenings. Serve it over hot cooked rice for a complete, home-style meal that feels both comforting and exotic. The combination of texturesâÂÂsoft chicken, crunchy carrots, and bursting fruitâÂÂmakes this recipe a standout favorite for families and guests alike.
Ginger Chicken With Carrots And Fruit
Description
This Ginger Chicken with Carrots and Fruit is a bright, flavorful weeknight meal that balances savory, sweet, and tangy notes in every bite. Tender chicken strips are marinated briefly in ginger and soy sauce, then roasted with crisp-tender carrots, juicy pineapple tidbits, and tart red cherries. The lemon juice adds a fresh pop that cuts through the richness, while the ground ginger provides warmth without overwhelming heat. It&# 226;ÂÂs a colorful, satisfying dish that comes together quickly, making it perfect for busy evenings. Serve it over hot cooked rice for a complete, home-style meal that feels both comforting and exotic. The combination of texturesâÂÂsoft chicken, crunchy carrots, and bursting fruitâÂÂmakes this recipe a standout favorite for families and guests alike.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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In a small bowl, sprinkle chicken strips with 1/2 teaspoon of the ground ginger. Stir in the soy sauce and let the chicken sit for about 10 minutes to marinate.
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While the chicken marinates, prepare the vegetables and fruit. Ensure carrots are sliced and cooked until tender (boiled or steamed).
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In a medium bowl, combine the cooked carrots, pineapple tidbits, frozen cherries, lemon juice, the remaining 1/2 teaspoon of ginger, and black pepper.
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Add the marinated chicken strips to the bowl with the vegetable and fruit mixture. Toss everything together until the chicken is well-coated.
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Spread the mixture evenly in a shallow 1-quart baking dish.
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Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through and the edges are slightly caramelized.
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Serve warm over hot cooked rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 262.8kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 1.8g9%
- Cholesterol 45.5mg16%
- Sodium 739.1mg31%
- Total Carbohydrate 31.5g11%
- Dietary Fiber 3.4g14%
- Sugars 7.4g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe includes "1 1/2 cup" with no item specified in the ingredients list, but the directions mention "carrots". It is assumed this refers to 1 1/2 cups of sliced carrots. Cook them until tender before mixing.
For best results, use unsweetened frozen tart red cherries to balance the sweetness of the pineapple. If using sweet cherries, reduce any added sugar in other dishes served alongside.
Fresh ginger can be substituted for ground ginger; use 1 tablespoon of grated fresh ginger instead of 1 teaspoon ground.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
This dish pairs well with steamed broccoli or a simple green salad for added nutrition.
