Wednesday, April 23, 2008


Neither Guy nor I are big on Oriental food, but I decided to try a recipe I found on this website: Since we don't like heavy soy flavors or too-sweet sauces, I cut the soy sauce in half and reduced the honey. Amazingly, we both liked this dish. It's not terribly saucy, just right, and the flavors are perfect -- not too sweet, not too much soy. It's fairly simple and pretty quick, so this is definitely one I will make again. Oh, and that's the leftover lemon-parsley rice with some frozen French-style green beans and baby peas in the pic above.

Ginger Chicken with Broccoli
INGREDIENTS: 1 Tbsp. fresh ginger, peeled and minced
1 Tbsp. extra-virgin olive oil
3/4 lb. boneless chicken (I used breasts)
1/2 large onion, sliced into thin rings
2 cloves garlic, minced (1-1/2 tsp.)
1 Tbsp. lite soy sauce
1 Tbsp. white vinegar
1/2 Tbsp. honey
1/2 lb. broccoli crowns, trimmed and cut into small pieces
1/4 cup scallions, sliced

DIRECTIONS: 1. Heat oil in a large heavy pan over medium heat. Brown chicken (about 6-7 minutes) and set aside.
2. In same pan, add garlic, ginger and onions and cook for about 6 minutes or till lightly browned. 3. Add soy sauce, vinegar and honey and cook for about 3 more minutes.
4. Add broccoli crowns and cook until slightly tender (about 5 minutes).
5. Add chicken back into pan and stir together.
6. Stir in your scallions and serve. Yield: 2-3 servings

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