Getting back into the swing of things. Or trying to. We all know now that Thanksgiving has come and gone, the rest of the year is going to zoom by. While it might not make a HUGE difference, I am looking to shave a few calories here and there…before the slew of cakes and pies start making their way to my kitchen.
To meet halfway, I opted for a stir fry of sorts for the likes of BR. We can eat healthy, just so long as there is meat. I love every opportunity to incorporate veggies into dinner!
This recipe was quick to get going. Makes it perfect for a week night or any time you need dinner in less than 30 minutes.
Kung Pao Chicken (serves 4)
canola olive oil, divided
4 cups broccoli florets, lightly steamed
1 tablespoon ground fresh ginger,divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat.
Serve over white rice.
BR had two heaping servings of “homemade take out”. There were no leftovers. I guess it’s a good thing this was a “light” recipe.