Monday, June 3, 2013
Spicy Chicken and Broccoli
Ever notice that your taste buds have changed? Maybe as a kid, your parents let you try a sip of coffee. You took a sip, grimaced, and looked incredulously at your parents. How could they enjoy something so bitter and, well, gross? Fast forward to adulthood, and you can barely function without the stuff. I've noticed this with my tolerance and more frequently, enjoyment, of spicy food. My fiance and I go through a jumbo-sized bottle of sriracha sauce within just a few months.
If you're health-conscious, you already know that chicken and broccoli is a great go-to dish when you want Chinese take-out, but don't want to spend a lot of calories. Here's a recipe to make it even healthier, and add a spicy kick. Feel free to add additional veggies if you'd like. This would be great with carrots, water chestnuts, baby corn, etc.
1 lb boneless, skinless chicken breast, sliced into 1-inch cubes
2 tbsp lime juice
2 tsp sesame oil
1 tbsp honey
3 tbsp sriracha sauce (more or less, according to your own spiciness preferences)
1 medium head broccoli, chopped
2 cloves garlic
1 tsp sesame seeds
Whisk together lime juice, sesame oil, honey, and sriracha. Add chicken to marinade and toss to coat. Cover and marinate in the refrigerator for at least an hour.
Heat a wok over medium-high heat. Add chicken, including marinade, and stir fry until cooked through, about 5-7 minutes. Add broccoli and garlic, and stir fry until broccoli is tender. Add sesame seeds and serve over rice or quinoa. Enjoy!
Serving size: 1/2 recipe | Serves 2
Calories: 245 | Fat: 8 g | Carbs: 20 g | Protein: 28 g | Fiber: 5 g