Glazed Sesame Chicken Stir-Fry

Name: Glazed Sesame Chicken Stir-Fry
Yield: 4 servings
Ingredients: 2 cups (500 mL) broccoli florets; 1 1-inch piece peeled fresh gingerroot; 1 cup (250 mL) pineapple juice; ½ cup (125 mL) hoisin sauce; 2 tbsp (30 mL) soy sauce; 4 tbsp (60 mL) cornstarch, divided; ½ tsp (2 mL) red curry paste; ½ red bell pepper; 1 cup (250 mL) chopped bok choy; 1 lb (500 g) chicken tenders; 2 tbsp (30 mL) Asian Seasoning Mix; 1 tbsp (15 mL) sesame oil; 2 garlic cloves, pressed; Shredded napa cabbage and peeled, julienne-cut carrot (optional)

This light stir-fry is great served over a bed of shredded napa cabbage.

Ingredients

2 cups (500 mL) broccoli florets
1 1-inch piece peeled fresh gingerroot
1 cup (250 mL) pineapple juice
½ cup (125 mL) hoisin sauce
2 tbsp (30 mL) soy sauce
4 tbsp (60 mL) cornstarch, divided
½ tsp (2 mL) red curry paste
½ red bell pepper
1 cup (250 mL) chopped bok choy
1 lb (500 g) chicken tenders
2 tbsp (30 mL) Asian Seasoning Mix
1 tbsp (15 mL) sesame oil
2 garlic cloves, pressed
Shredded napa cabbage and peeled, julienne-cut carrot (optional)

Directions

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.

Yield:

4 servings

Nutrients per serving:

U.S. 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

Cook's Tips:

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.