This is another recipe that has become pretty much a weekly staple at our house.
I got this recipe from Kitchen Explorers on the PBS website and it was created by Alice Currah, the sweet genius behind Savory Sweet Life. One of my favorite things about this recipe is that it’s like she created it to be adapted and customized to your personal taste. It was such a great jumping-off point and as I’ve made it again and again, it’s evolved into something a little different from how it was written and one of my very favorite meals. That happens to be good for you. Which means I can have that Reese’s Peanut Butter egg (’tis the season for those devil snacks). For the sauce, you’re going to need soy sauce, rice vinegar, fresh garlic, fresh ginger, brown sugar, orange juice, and the juice and zest of 1 lime. Yes, I did forget the brown sugar in the picture. I’m a 32-year-old delinquent.
In a large skillet, whisk together the sauce ingredients. You can also blend it up in the blender, but I hate washing my blender (and even kind of hate washing my immersion blender, although not quite as much) and for me, the smooth sauce didn’t make a big enough difference to outweigh the washing of the blender issue. Bring the ingredients to a boil over medium-high heat and cook for 5 minutes. Remove from heat and transfer the mixture to a heat-safe bowl and set aside. Rinse out the pan and wipe dry. For the stir-fry, you’re going to need a pound of chicken breasts, cut into 1″ chunks… 1 medium red onion, halved and cut into 1/4″ slices, and then 1 1/2 cups broccoli florets, 1 1/2 cups green beans, and a red, yellow, or orange bell pepper cut into strips. Season the chicken with salt and pepper… and then sprinkle it with 3 tablespoons of corn starch. Rub it into the chicken. Over medium-high heat, heat about 1 tablespoon of your favorite high-temperature cooking oil in the skillet you used to heat the sauce. Swirl the hot oil around the pan and then add the seasoned chicken. Stir-fry the chicken until done, then add the onions and other veggies. Stir-fry until the veggies are tender-crisp. Add the sauce, a few tablespoons at a time, to the stir fry, stirring completely and allowing it to bubble before adding more. Serve immediately over hot rice. Makes 4 servings.
Calories: 242 Fat: 4.8 Carbs: 27.5 Fiber: 2.9 Protein: 26.3 WW Points Plus: 6 Ingredients: Sauce 2/3 cup orange juice Juice and grated rind of 1 lime (about 2 tablespoons juice) 2 tablespoons rice vinegar 2 tablespoons brown sugar 3 tablespoons soy sauce 5 cloves garlic, minced 2 teaspoons fresh ginger, minced or grated Stir-Fry 1 pound boneless skinless chicken breasts, cut into 1″ chunks Salt and pepper to taste 3 tablespoons corn starch 1 1/2 cups broccoli florets (fresh or frozen; if frozen, pull them out when you begin cooking) 1 1/2 cups green beans (fresh or frozen; pull these out of the freezer with the broccoli) 1 red, orange, or yellow bell pepper, seeded and sliced 1 small or medium red onion, halved and cut into 1/4″ slices Instructions: In a large skillet, whisk together the sauce ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and pour into a heat-safe bowl. Rinse out the skillet and wipe it dry. Season the chicken with salt and pepper, then sprinkle with corn starch and rub the corn starch into the chicken. Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through. Add the onions and other veggies and stir-fry until the beans and broccoli are tender-crisp. Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition. Serve immediately over hot rice. Makes 4 servings.
