• Smart Chicken Stir-Fry Stew — $9.90

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  • 1 1/2 pounds Smart Chicken whole legs, skinned and cut into 1-inch cubes
    2 tablespoons extra-virgin olive oil, divided
    1 bunch green onions
    2 carrots, sliced julienne
    3 cloves garlic, minced
    1 tablespoon grated fresh ginger
    1 tablespoon cane sugar
    1/4 teaspoon red pepper flakes
    1 tablespoon tamari
    2 tablespoons rice vinegar
    2 cups broccoli, cut into florets
    1 tablespoon arrowroot
    4 cups brown rice, cooked
    Sauté chicken in 1 tablespoon of the oil until cooked through. In remaining oil, sauté the onions and carrots for 2 minutes.
    Combine the garlic, ginger, sugar, pepper flakes, tamari, vinegar and 1 tablespoon water. Add to sautéed carrots and onions and bring to a boil.
    Add cooked chicken and the broccoli. Simmer until broccoli is tender. Add the arrowroot dissolved in 1 tablespoon water and cook until thickened.
    Serve over the brown rice. Makes 4 servings.
    — Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.
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