Monday, September 26, 2011

Rocco's Sweet Ginger Chicken--My Version

This recipe is based off the one in Rocco's Now Eat This Diet cookbook. This recipe was very flavorful, delicious and filling and I never once felt like it was diet food. It just felt healthy and nutritious and probably contains somewhere between 240-300 calories. I changed a few things in this recipe. I marinated the chicken and therefore made a bit more of the stir fry sauce. I added carrots, onions, Trader Joe's sweet chili sauce, sriracha sauce, and minced garlic.  This is a really easy week night meal that I highly recommend trying.

1 lb boneless chicken breasts
2 tsp EVOO
3 cups broccoli
3 carrots, shredded
1 yellow onion, roughly chopped
1 cup of quinoa (dry)
1/3 cup soy sauce
1/3 cup Simply Fruit Apricot Jam
1 Tbs minced ginger root
1/2 tsp Trader Joe's sweet chili sauce
1/2 tsp Sricha
1/2 tsp minced garlic

1) Mix the marinade/stir fry sauce by combining the soy sauce, jam, ginger, chili sauce, srircha, and garlic.  Whisk until blended well. Set aside.
2) Chop the chicken into large chunks and put into a ziploc bag and pour in 1/2 the marinade. Let marinate in the fridge for 30-60 minutes.
3) Microwave the broccoli for 3 minutes and set aside.  Also start cooking the quinoa at this point.
4) Heat a large pan under medium heat. Add the EVOO, let it warm, then add the chicken. After a few minutes add the onion and shredded carrots. When the chicken is nearly browned add the remainder of the stir fry sauce and the broccoli.  Cook for about 2 minutes and then serve over a bed of quinoa.

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