Ginger, star anise, lime and sesame infuse this healthy chicken dish. Subtle flavour without the calories. Fresh stir-fried vegetables give crunch and interest to this dish.
|1||Carrot, cut in chunks|
|1||Stalk celery, cut in chunks|
|2||Cloves garlic, crushed|
|1||1-inch (2.5 cm) Piece fresh ginger root, roughly chopped|
|Zest and juice of 1 lime|
|1 tbsp||(15 mL) Sesame oil|
|Salt and pepper|
|2 cups||(500 mL) Chicken broth|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|2 tbsp||(30 mL) Hoisin|
|1 tsp||(5 mL) Chili paste|
|1 tsp||(5 mL) Sesame oil|
|1 tbsp||(15 mL) Soy sauce|
|3 tbsp||(45 mL) Poaching liquid or water|
|1 tbsp||(15 mL) Vegetable oil|
|3 cups||(750 mL) Fresh stir-fry vegetables or 1 bag frozen|
|1 tbsp||(15 mL) Cornstarch|
|2 tbsp||(30 mL) Water|
PLACE poaching ingredients, except for chicken, in a heavy bottomed pot. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Add chicken on top of vegetables, cover and continue to simmer for 10 minutes. Remove pot from heat and allow chicken to stand, covered for 15-20 minutes. Remove chicken and set aside. Reserve 3 tbsp (45 mL) poaching liquid and discard remainder.
COMBINE hoisin, chili paste, sesame oil, soy and reserved poaching liquid in a small bowl.
HEAT oil in a large skillet over medium-high heat. Add vegetables and stir-fry until tender crisp. Add hoisin mixture and cook 2-3 more minutes. Whisk together cornstarch and water. Add to stir fry and cook 2 minutes or until sauce has thickened.
SERVE poached chicken over vegetables.
Serve with a buttered baked potato
Show More Comments
No Comments yet