Chicken & Broccoli
3 large chicken breasts, cut into small chunks
1-2 large heads of broccoli, chopped down into florets with small stems
1 bunch green onion, sliced into small pieces
1 piece ginger root, the size of half of your thumb, peeled & minced
2 garlic cloves, minced
1/2 cup rice wine vinegar
2 tbsp low sodium soy sauce
1 tbsp hoisin
3 tbsp Smart Balance Oil
2 cups Instant Brown Rice
Heat 1 tbsp vegetable oil in a skillet on med high, add broccoli and cook 5 minutes. Add 1/2 of the garlic, 1/2 of the ginger, and the whites of the green onions. Stir fry another 3-5 minutes until spices are fragrant and broccoli is very vibrant green. Remove from skillet, set aside.
Prepare instant brown rice for 4 servings according to package directions, using 1 1/2 cups water and 1/4 cup rice wine vinegar instead of 1 3/4 cups plain water.
Heat another 2 tablespoons of oil in the same skillet on medium high, get pan very hot. Dredge chicken pieces quickly in cornstarch and place carefully in the hot skillet. Stirfry 5-7 minutes or until chicken looks mostly cooked, adding in the remaining garlic and ginger after about a minute in the pan. Combine 1 tsp cornstarch in a small bowl with 1/2 cup water. Make a well in the middle of the skillet by pushing chicken out to the sides. Add hoisin, rice wine vinegar, soy sauce, and cornstarch/water mixture, stir fast to combine and toss chicken to coat. Cook another 3 minutes.
Mix finished brown rice with the remainder of the green onions (green tops, chopped), and serve 1/2 cup per person with 1/4 of the chicken mixture. Serves 4.
361 calories, 14g fat, 20g protein per serving.