This is a light version of a
Chinese stir fry. We really liked
it. This recipe is again from Rocco
Dispirito’s cookbook. It serves 4 and we even have a little left
over for lunch.
Ingredients:
4 C fresh broccoli florets
¼ C water
2 t canola oil
1# skinless, boneless chicken
breast, cut into medium size chunks
Salt and pepper
1" knob of fresh ginger, cut into disks and smashed with the side of a large chef's knife
1" knob of fresh ginger, cut into disks and smashed with the side of a large chef's knife
¼ C sugar-free apricot
preserves, such as Smucker’s
¼ C low-sodium soy sauce
2 T chopped fresh cilantro
½ t garlic-chili sauce
2 C cooked brown rice
Directions:
1.
Place the
broccoli in a microwave-safe dish. Add
the water and cover. Microwave on high
for 3-4 minutes. Set aside.
2.
Heat a large
nonstick sauté pan over medium-high heat.
When hot, add 1 t oil and the chicken.
Season with salt and pepper and cook for about 2 minutes per side. I kept tossing like a stir-fry.
3.
Move the chicken
to the side and add 1t oil. Add the
ginger to the oil and sauté until fragrant, about 1 minute.
4.
Add the apricot
preserves and the soy sauce. Stir
together and bring to a simmer.
5.
Drain the
broccoli and add to the pan. Toss
together and add the cilantro and garlic-chili sauce.
6.
Serve immediately
with brown rice.
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