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Ginger Chicken With Carrots And Fruit

Recipe by National Chicken Council

2 -- boneless, skinless broiler-fryer chicken breast pieces cut into 1-1/2 inch strips

1 teaspoon ginger, divided

3 tablespoons low sodium soy sauce

1-1/2 cup sliced carrots, cooked tender

1/2 cup pineapple tidbits, drained

1/2 cup frozen red tart cherries, unsweetened

1 tablespoon lemon juice

1/4 teaspoon pepper

In small bowl, place chicken strips and sprinkle with 1/2 teaspoon of the ginger. Stir in soy sauce and let sit about 10 minutes. In medium bowl, mix together carrots, pineapple, cherries, lemon juice, remaining 1/2 teaspoon ginger and pepper. Add chicken strips with sauce, mixing well. Place in shallow 1-quart baking dish and cook in 400 degrees F. oven about 30 minutes. Serve on bed of rice.