Sesame-Ginger Chicken Stir-fry

Enjoy this healthy hearty stir-fry recipe any day of the week.

Yield: 4     (serving size: 2 cups stir-fry + 1/4 cup rice)

1 cup brown jasmine rice

1 cup low-sodium chicken stock

3 tbsp. agave nectar

1 tbsp. low-sodium soy sauce

1 1/2 tsp. dark or toasted sesame oil

about 1 lb. boneless, skinless chicken breasts, diced into 1/4-inch pieces

1 tbsp. arrowroot powder

cooking spray

3 tbsp. minced ginger

2 tbsp. minced pickled sweet hot peppers (such as Mama Lil’s)

1 1/2 tsp. light sesame oil

3 cups small broccoli florets

2 carrots, scrubbed and sliced diagonally into 1/8-inch pieces

1 tbsp. toasted sesame seeds

  1. Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
  2. In a medium bowl, combine chicken stock, agave, soy sauce, and dark or toasted sesame oil. Add chicken and set aside for 10 minutes. Drain chicken, saving liquid. Set chicken aside. Stir arrowroot into stock mixture.
  3. In a large wok or skillet coated with cooking spray, combine ginger, pickled peppers and light sesame oil. Stir-fry over medium heat until ginger is sizzling, about 2 minutes. Add broccoli and stir-fry for 1 minute. Add carrots and stir0fry for 2 minutes. Add chicken and stir-fry 2 to 3 minutes, until chicken in cooked through and vegetables are tender-crisp. Add stock mixture and cook, stirring occasionally, until it comes to a boil and thickens, about 1 to 2 minutes.
  4. Serve stir-fry over rice and sprinkled with sesame seeds.

Based on recipe from Clean Eating magazine, Fall 2008

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