Recipe: Ginger Sweet Chicken and Broccoli Stir-Fry

Chef Rocco DiSpirito’s healthy Now Eat This! Truck brings fresh food and nutrition education to kids in need.This makeover of the traditional Chinese chicken dish has all the tasty ginger flavor and a touch of sweetness, but less sugar and sodium.

Ginger Sweet Chicken and Broccoli Stir-Fry

Ginger Sweet Chicken and Broccoli Stir-Fry

Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 6 servings

Ingredients:

  • 4 cups broccoli florets
  • 1/4 cup water
  • 2 teaspoons canola oil
  • 1 pound skinless, boneless chicken breast, cut into medium-size chunks
  • Salt
  • Freshly ground black pepper
  • 1-inch knob fresh ginger, cut into disks and smashed
  • 1/4 cup sugar-free apricot preserves
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon garlic-chili sauce (such as Huy Fong)
  • 2 cups cooked brown rice

Directions:

Place broccoli in a microwave-safe dish with water. Cover with a microwave-safe plate or plastic wrap and microwave on high for 3 to 4 minutes or until tender. Set aside.

Meanwhile, heat a large nonstick saute pan over medium-high heat. When hot, add 1 teaspoon canola oil and chicken. Season with salt and pepper to taste.

Cook chicken until both sides are browned, about 2 minutes per side. Move chicken to perimeter of pan and add remaining oil to center.

Add ginger and saute until fragrant, about 1 minute. Add apricot preserves and soy sauce. Stir together and bring to a simmer.

Drain broccoli and add to pan. Toss together, then add cilantro and garlic-chili sauce. Serve with brown rice.

 

This recipe is from:

Now Eat This Truck

Twitter: @NowEatThisTruck

Buy lunch from me, buy lunch for a kid! The Rocco DiSpirito Now Eat This! Food Truck will educate kids about healthy eating and cooking!

2017-03-31T08:41:55+00:00 By |Street Eats|

About the Author:

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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