This is what I made for dinner tonight and it was a hit! Stir-fry is fast, easy and delicious. Top with a few cashews or almonds for some added crunch. You can serve it as is, or serve it over rice or noodles of your choice (such as soba noodles). Serves 4.
Ingredients:
3 c sm broccoli florets with short stems (about ½ lb crowns)
2 lg carrots, cut into thin diagonal slices (2 c)
1 Tbsp olive oil
1 Tbsp minced fresh ginger
3 lg cloves garlic, minced
2 boneless, skinless chicken breast halves (6 oz each), pounded and sliced crosswise
1 Tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 small white onion, diced
1 orange, red or yellow sweet bell pepper, chopped
juice of one lime
freshly ground black pepper
1 tbsp hot sauce (optional)
½ c cashews or almonds as garnish (optional)
Directions:
1. Steam carrots for about 5 minutes; add broccoli to the steamer and steam about 2 minutes. Transfer to a wide bowl.
2. HEAT olive oil, ginger, and garlic in a large
nonstick skillet over medium-high heat for one minute. Stir in onions and peppers. Cook, stirring,1 to 2 minutes. Add chicken, soy sauce, and
sesame oil. Stir-fry 4 to 5 minutes, or until cooked through.
3. STIR in veggies, and lime and hot sauce and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
