Every week I sit down, flip through my recipes and cookbooks and come up with some semblance of a meal plan for the week. Well, I try and do this anyways. Usually this works out really well and I'm not stuck trying to figure something out for dinner at the last minute.
Occasionally this backfires a little when there is an abrupt change of plans. Like oh, inviting friends over to dinner in the middle of the week. Don't get me wrong, I love to have people over for dinner, but I don't typically like to serve first-time meals to them. If it's my family, sure, they can be guinea pigs. Friends, it's a little different. I want to make sure whatever it is I'm feeding them is good, because, you know, I'd like them to come back after all.
However, I decided to take a chance with this recipe. All the ingredients were familiar and seemed like they should work well together. I guess sometimes risks pay off. It was delicious. Sweet with a little bit of bite from the ginger. Not to mention fairly easy to pull off.
Honey Ginger Chicken Stir Fry
Adapted from: Allrecipes.com
Adapted from: Allrecipes.com
1 pound boneless, skinless chicken breasts, cubed
2 teaspoons garlic powder
2 tablespoons soy sauce, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups fat-free, low sodium chicken broth, divided
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons honey
1 teaspoon ground ginger
1 cup long-grain white rice
1 tablespoon oil
4 cups washed baby spinach
Place chicken in a medium bowl. Season chicken with garlic powder, 1 tablespoon soy sauce, salt and pepper. Set aside.
In a small bowl, combine remaining tablespoon soy sauce, 1 cup broth, cornstarch, honey, and ginger; set aside.
In a small saucepan, bring the rice and remaining 2 cups broth to a boil. Cover and lower heat to medium-low for 20 minutes. Remove from heat, fluff with a fork, recover and let sit for 5 minutes.
Heat oil in a large skillet over medium-high heat. Cook chicken for 5 minutes, or until cooked through. Stir in baby spinach; cook 1 minute, or until wilted. Stir broth/cornstarch mixture, then add to skillet. Cook, stirring constantly until sauce is thickened and translucent. Serve chicken and spinach over rice.
After our success with the meal the first time around, I decided to make this again a couple weeks later to get some pictures. And I promptly forgot to make the rice with chicken broth. I think that one little step makes a huge difference in the overall flavor of the dish. So don't miss it! Other than that this meal is quick and easy and makes a nice light weekday dinner.
We served this with Sichuan Green Beans, which complemented the meal quite nicely.
|Amount per serving|
|Calories 478||Calories from fat 110|
|% Daily Value|
|Total Fat 12.3g||19%|
|Saturated Fat 2.9g||14%|
|Trans Fat 0.0g|
|Total Carbs 51.2g||17%|
|Dietary Fiber 1.6g||6%|
|Vitamin A 57%||Vitamin C 15%|
|Calcium 6%||Iron 25%|