Friday, August 16, 2013

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

2 comments:

  1. I'm looking for a Recipes For Stir Fry because I want to prepare a special food for our dinner. It looks very delicious recipe and I'm sure my family will love this food. Thank you for posting this one.

    ReplyDelete
    Replies
    1. You're very welcome - hope your family enjoyed it!

      Delete