Wednesday, January 5, 2011

Fruit Chicken Stir Fry

This week is going pretty good so far.  I made it back to the gym on Monday.  It felt good to back into it.  I took a walk with hubby and my parents' dog yesterday so got in a little bit of activity.  I'm hitting the gym again today so feeling good all in all.  I'm starting my C25k plan next week.  I wanted to download a couple pod casts that tells you when to walk and run so I don't have to keep staring at the clock.  That would drive me crazy and I think that's one of the reasons I had such a hard time the first time I attempted the C25k program.  The other reason being, of course, that I was 30 lbs heavier.  Hoping it's not quite as difficult this go 'round.

I made this and got mixed reviews.  I liked it a lot and hubby gave it an A+.  The kiddos liked the chicken and oranges but not the veggies but they're kids so what do you expect.  A couple tweaks: I used oranges instead of nectarines and added a bag of mixed steamed veggies to the dish.  Delicious!  I also didn't eat it with rice or couscous...just the protein and veg.  I think the calories listed include the rice.  Sodium is a little high because of the soy sauce so you might want to account for that throughout the rest of your day.  The recipe also suggests you can use peaches or plums instead of nectarines if you prefer.  Enjoy!

3 tbsp reduced sodium soy sauce
4 tsp honey
4 tsp red wine vinegar
1/2 tsp cornstarch
1/2 tsp curry powder
1/4 tsp hot sauce
Dash ground allspice
1 tbsp cooking oil
1 lb boneless skinless chicken breast, cut into bite-size strips
1 small red sweet pepper, sliced thin strips
2 medium green onions, bias-sliced
2 nectarines, cut into 1/2 inch slices
2 c hot rice or couscous
  1. For sauce, in small bowl, stir together soy sauce, honey, vinegar, cornstarch, curry, hot sauce and allspice.  Set aside.
  2. Pour oil into large wok or skillet.  Heat over medium-high heat.  Add chicken, sweet pepper and green onion.  Cook and stir for 3 to 4 minutes until chicken is no longer pink.  Push chicken mixture from center.  Stir sauce; add to center of wok/skillet.  Cook and stir until thickened and bubbly.
  3. Add nectarine slices to chicken mixture.  Cook and stir for 1 to 2 minutes or until heated through.  Serve over hot rice or couscous.
319 cal, 6 g fat, 66 mg cholesterol, 501 mg sodium, 35 g carb, 3 g fiber, 31 g protein


~Lisa~ said...

Sounds yummo!! Thank you for sharing!! I'm always trying to find new ways to make chicken - a staple in our house!!


Phil said...

Nice-sounding meal - thanks for the nutrition breakdown always annoys me when recipes on official websites don't automatically do this these days.

Patrick said...

Easy for me to see where this recipe would go at my house; if made with hot rice it would go over well, or, if made with couscous it would go into the waste can. This house just is not couscous friendly.

Amanda said...

First of all thank you thank you thank you..for reassuring me of bandster hell!

Second that meal sounds yummy! I bet for a quick sub you could add a can of drained mand. oranges! I make stirfries with that often! yum