As the temperature lowers and the days get shorter time seems to go faster. The past couple of weeks have flown by and my standard go-to meals have appeared back on the table.
Here is one of those meals, and one that my husband will rush home for when he knows it is on the stove.
1 cup brown jasmine rice or quinoa
1 cup organic low-sodium chicken stock
3 tbsp agave nectar
1 tbsp low-sodium gluten free soy sauce
1 tbsp dark or toasted sesame oil
16 oz boneless, skinless chicken breats, diced into 1/2-inch pieces
1 tbsp arrowroot powder
3 tbsp minced ginger
1 tbsp light sesame oil
4 cups small broccoli florets
4 carrots, peeled and sliced diagonally into 1/3-inch pieces
1 tbsp sesame seeds
- Prepare rice/quinoa according to package directions. Remove from heat and let stand, covered until ready to serve.
- In a small bowl, combine chicken stock, agave, soy sauce and dark or toasted sesme oil. Place chicken in medium bowl and add stock mixture. Set aside for 10 minutes. Drain chicken, saving liquid. Set chicken aside. Stir arrowrot into stock mixture.
- In a large wok or skillet, combine ginger and light sesame oil. Stir-fry over medium heat until ginger is sizzling, about 2 minutes. Addbroccoli and stir-fry for 1 minute. Add carrots and stir-fry for 2 minutes. Add chicken and stire-fry for 2-3 minuetes, until chicken is cooked through and vegetables are tender-crisp. Add stock mixture and cook, stirring occasionally, unti it comes to a boil and thickens, 1-2 minutes.
- Serve stir-fry over rice and sprinkled with sesame seeds.
Addapted frrom Clean Eating magazine.