2
1 head broccoli, or 3 cups frozen broccoli
1 large carrot
1/2 red onion
2 skinless, boneless chicken breasts
1/4 cup hoisin sauce
2 tbsp water
2 tbsp rice vinegar
1 tsp hot chili-garlic sauce, or Tabasco sauce
vegetable oil
1 tbsp bottled minced ginger
1/2 pint cherry tomatoes
1 tsp dark sesame oil, optional
If using fresh broccoli, peel stalks and cut off tough ends. Thickly slice stalks, then cut florets into bite-size pieces. Thinly slice carrot diagonally. Slice onion into thin strips. Cut chicken into bite-size strips. In a small bowl, stir hoisin with water, rice vinegar and chili-garlic sauce. Lightly coat a large frying pan with vegetable oil and set over medium-high heat. Add onion and chicken. Stir often until chicken loses its pink colour, about 4 minutes. Add ginger, broccoli, carrot and tomatoes. Pour in hoisin mixture. Stir often until vegetables are tender, 3 to 5 minutes. Taste and stir in sesame oil. Great with steamed rice.
Calories 252, Protein 40.3g, Carbohydrates 42.2g, Fat 7.8g, Fibre 9.8g, Sodium 705mg.
Sticky stir-fried chicken with crisp broccoli, vibrant carrot and cherry tomatoes is just the ticket for a speedy weeknight meal.