Lemon-Ginger Chicken Stir-Fry

If you've been reading this blog for a while, you've probably noticed that I've shifted away from mock meats (like Gardein and Match) and moved toward eating more plant-based whole foods. If so, you're astute and you're quite right. I find myself eating fewer processed vegan meats (no matter how much better for you and less cruel they are than the real thing), but I do occasionally still enjoy Gardein's beefless tips or their chicken breasts. However, I'm finding that it makes sense to consider these items an indulgence, rather than a weekly staple. Tonight though, since I was craving a Chinese stir-fry, I decided to play with Gardein.

Ingredients:

• 3 Gardein Tuscan chicken breasts (without sauce)
• 1/4 teaspoon black pepper
• 1 teaspoon canola oil
• 3/4 cup thinly sliced onion
• 2 tablespoons peeled and minced fresh ginger, divided
• 1 teaspoon dark sesame oil
• 2 cups julienne-cut yellow squash
• 1 cup red bell pepper strips
• 1 tablespoon grated lemon rind
• 1 tablespoon minced garlic
• 3 tablespoons agave nectar
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons fresh-squeezed lemon juice
• 2 tablespoons water
• 2 teaspoons cornstarch
• 3 cups hot cooked jasmine rice

1. To prepare the stir-fry, cut the chicken pieces into 1-inch strips, and sprinkle with the black pepper.  Heat the canola oil in a large skillet over medium-high heat; add the chicken, onion, and 1 tablespoon ginger. Stir-fry for 4 minutes.  Remove the chicken mixture from the pan.

2. Heat the sesame oil in the pan.  Add the yellow squash and bell pepper; stir-fry for 3 minutes.

3. In a small bowl, combine the remaining 1 tablespoon ginger with the lemon rind, garlic, agave, soy sauce, lemon juice, water, and cornstarch.

4. Add the agave mixture to the pan, along with the chicken mixture.  Stir-fry for a final 4 minutes.

5. Meanwhile, prepare the rice, so it is hot and ready to go as the stir-fry is finishing up..

Serve 1 cup chicken mixture over 3/4 cup rice on each of 4 plates. Try serving with the Hunan dumplings from Macro Vegetarian, and a side salad to round out the meal. 

Nutrition Info:
4 servings (1 cup chicken mixture, 3/4 cup rice), Calories 395

Tasting Notes:
This dish really lives up to its name - gorgeous fresh lemon and ginger. The sauce has a rich thickness from the cornstarch and agave, and just the right blend of sweet and savory. Yellow squash was a different but rather inspired choice for the veggie, and I definitely recommend making this dish while summer's bumper crop is here. In the winter, I might play around with different veggies - snow peas, broccoli, or julienne-cut carrots all come to mind.

Rating:
3.5