Glazed Sesame Chicken Stir-Fry
This light stir-fry is great served over a bed of shredded napa cabbage.
- 2 cups broccoli florets
- 1 1-inch piece peeled fresh gingerroot
- 1 cup pineapple juice
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 4 tablespoons cornstarch, divided
- 1/2 teaspoon red curry paste
- 1/2 red bell pepper
- 1 cup chopped bok choy
- 1 pound chicken tenders
- 2 tablespoons Asian Seasoning Mix
- 1 tablespoon sesame oil
- 2 garlic cloves, pressed
- Shredded napa cabbage and peeled, julienne-cut carrot (optional)
Place broccoli florets and 1 1/2 cups water in Large Micro-Cooker®. Microwave on HIGH 3-4 minutes or just until broccoli is crisp-tender. Meanwhile, fill Stainless (4-qt.) Mixing Bowl with ice water. Drain broccoli; immediately plunge into ice water. Let stand until cool; drain using large Stainless Mesh Colander and set aside.
Finely chop gingerroot using Food Chopper. Combine gingerroot, pineapple juice, hoisin sauce, soy sauce, 1 tablespoon of the cornstarch and curry paste in Small Batter Bowl; whisk using Stainless Whisk and set aside.
Slice bell pepper into thin strips using Utility Knife. Chop bok choy using Santoku Knife. Trim chicken tenders; cut in half crosswise using Chef's Knife. Combine chicken with remaining 3 tablespoons cornstarch and seasoning mix in Classic Batter Bowl.
Add oil and chicken to Stir-Fry Skillet; cook over medium-high heat 7-10 minutes or until chicken is cooked through, turning with Chef's Tongs. Remove chicken from Skillet; set aside. To same Skillet, add bell pepper and garlic pressed with Garlic Press. Cook and stir with Bamboo Spatulas 3-5 minutes or until pepper is tender. Add hoisin sauce mixture, bok choy and broccoli. Cook 1-2 minutes or until sauce is slightly thickened. If desired, serve vegetables over shredded napa cabbage and peeled, julienne-cut carrot. Top with chicken and serve.
- 4 servings
Nutrients per serving:
Calories 300, Total Fat 6 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate 35 g, Protein 30 g, Sodium 1070 mg, Fiber 2 g
If desired, this stir-fry can be served over hot cooked rice noodles that have been drained and tossed with a small amount of sesame oil and julienne-cut carrots.
You can also save a step and blanch broccoli at the same time by adding to the pasta cooking water 2 minutes before noodles are done cooking.