After yesterday’s indulgent dessert I thought it was time for a lighter recipe you can feel good about having for dinner. The stars are the colorful veggies below and they combine in the savory sauce to make a delicious dinner. If I was making this just for me, I’d leave out the chicken because the veggies are so good on their own. And then have a big slice of Carrot Cake Cheesecake!!
What to buy (serves 2-3):
- 1 and 1/2 cups chicken broth
- 1/4 cup soy sauce
- 2 tablespoons grated fresh ginger
- 1 tablespoon cornstarch
- 1 teaspoon crushed red pepper
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 chicken breasts, cut into bite-size pieces
- 1 yellow onion, diced
- 2 cups sliced bok choy
- 1 cup sliced celery (about 2 stalks)
- 1 cup sliced carrots (about 2 medium)
- 3/4 cup chopped green sweet pepper (about 1 medium)
- 5 cloves garlic, minced
- 1/4 cup thinly sliced green onions
What to do:
- spray a casserole dish with cooking spray (I think mine was a 9″ x 9″ x 2″ rectangular pan)
- whisk together broth, soy sauce, ginger, cornstarch, crushed red pepper, and black pepper, set aside
- heat olive oil in a pan over medium-high heat and add chicken to skillet to lightly brown, set aside
- add onion, bok choy, celery, carrots, and sweet pepper to the skillet and cook for about 5 minutes or until vegetables start to soften
- add garlic and cook for a minute more then stir in the sauce, cooking for 3 minutes until sauce thickens and bubbles
- stir in chicken and spoon into the casserole dish
- cover and bake at 375 about 25 minutes or until casserole is bubbly and chicken is completely cooked
- sprinkle with green onions and serve over cooked rice or on its own
That looks yummy. Will try it and tell you how I do..thanx!!
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