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Oriental chicken

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Ingredients/Components

cornstarch - 1 tsp
molasses - 1 Tbsp
soy sauce - 2 Tbsp
Oriental sesame oil - 1 Tbsp
grated fresh ginger - 1 tsp
stalks broccoli - 2 item
red vinegar - 1 Tbsp
bunch green onions, sliced - 1 item
boneless, skinned chicken breasts, cubed - 3/4 lb
can sliced water chestnuts, drained optional - 1 oz
butternut squash, peeled - 1 lb

How to make oriental chicken:

Combine chicken, soy sauce, vinegar, molasses, ginger and cornstarch in a bowl. Cut squash into 3 x 1/2 x 1/2-inch sticks. Cut broccoli flowerets from stems. Pare stems; cut in same size pieces as flowerets.

Bring 1 cup of water to a boil in a Dutch oven. Add broccoli stems; cook, covered, 4 minutes. Add squash and broccoli flowerets; cook, covered, 3 minutes, until tender-crisp. Drain vegetables in a colander.

Wipe pan with paper toweling. Heat oil in pan over medium-high heat. Remove chicken from marinade, reserving marinade. Add chicken to pan; stir-fry 3 to 4 minutes. Whisk marinade; add to pan, along with reserved vegetables, green onions and water chestnuts, if using. Stir-fry until vegetables are heated through.

Yield: 4 servings. Fat: 6 grams. Calories: 215.

Recipe categories: Chicken, Poultry, Meat.

Rating:

4.3

Average rating: 4.3, total votes: 6

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