My husband is always pestering me to go outside of my comfort zone of making my usual Italian dishes and try something new. So, when I came across this stir-fry recipe I knew I had to try it. This dish is perfect for when you're feeling like take-out Chinese, but want to skip all of the calories that come with it. It will fill your house with amazing smells of garlic, fresh ginger, sesame, and soy, and it will entice your taste-buds with flavors of sweet, spicy, and salty.
This dish is so easy to make and makes a great weeknight meal. There is a bit of prep work that goes into preparing the vegetables, cooking the rice, and marinating the chicken, but if you have someone helping you it will go by in a snap! While the rice is cooking and the chicken is marinating (both take about 20 minutes) you can be washing and chopping the veggies.
The next time I'm feeling like Chinese, I'll look no further than my own kitchen!
Makes 4 servings
5 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
5 teaspoons honey
1 tablespoon lemon juice
1 ¼ pound skinless boneless chicken breasts, cut into 1-inch chunks
2 tablespoons olive oil or canola oil
2 green onions, white parts thinly slices and green tops reserved
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 ½ cups low-sodium chicken broth
4 teaspoons cornstarch
1 tablespoon rice vinegar (If you don’t have rice vinegar you can substitute white vinegar)
1 teaspoon chili paste
2 heads broccoli, cut into florets, partially steam in microwave about 2-3 minutes
1 large Bok Choy, trimmed and cut into pieces
3 tablespoons toasted sesame seeds
My husband requested that I give a shout out to his home grown Tokyo onions and Meyer lemons, so here they are:
In a medium bowl whisk together 3 tablespoons of the soy sauce, 1 teaspoon sesame oil, 2 teaspoons honey, 1 tablespoon lemon, and 1 tablespoon sesame seeds. Add cut-up chicken, toss to coat. Cover with plastic wrap and marinate in fridge for 20 minutes. Remove chicken from marinade with slotted spoon and discard marinade.
In a large nonstick skillet or wok heat 2 tablespoons of oil over medium-high heat. Cook the chicken until browned and cooked through, about 6 minutes. Transfer to a plate.
In the same skillet add the white parts of the onions, ginger, and garlic. Cook and stir for 1 to 2 minutes until fragrant. Add the Bok Choy and sauté about 2-3 minutes until wilted. Add the broccoli and sauté until the vegetables are soft. Transfer the vegetables to a plate.
For sesame sauce, in a small bowl whisk together broth, remaining soy sauce, remaining honey, the cornstarch, vinegar, and chili paste until cornstarch and honey are incorporated.
Add sauce to skillet. Cook and stir for 2-3 minutes until thickened and darkened in color. Stir in remaining 1 teaspoon sesame oil.
To serve, add rice to plates, top with chicken then vegetables. Pour sauce over top. Sprinkle with sesame seeds and green onion tops.
Recipe Adapted from Better Homes and Gardens Magazine