Fatty Foodie Chicken Recipe
Those of you who read my last installment of Fatty Foodie know I love, love, LOVE spicy food. I made this dish with habanero peppers because it does make me sweat and cry. I try and make all my lunches for the week Sunday night so that I don’t have to worry about finding time each night to make something healthy. And if I cook it, I know what’s in it.
5 stars on spicy- Using the habanero peppers made it perfect for me. It was a 10 out of 10 on my sweat and cry scale.
I put the chicken over brow rice, and that made it a very filling, well rounded meal. I will definitely make it again.
My rating- A dish that’s healthy and doesn’t taste like something your grandma forced you to eat as a child.
Spicy Chicken with Broccoli
15 ounces chicken breast tenders (not breaded)
2 teaspoons flour
1/2 teaspoon salt (I didn’t use any salt)
1/4 teaspoon white pepper
1 pound broccoli
3 tablespoons olive oil
1 hot fresh green chili, cut into very thin slices (I used habanero peppers)
2 tablespoons brown bean sauce
2 teaspoons finely chopped garlic
1 teaspoon sugar
1 teaspoon finely chopped gingerroot (I didn’t have any, and I omitted it)
1. Mix chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
2. Peel outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
3. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry 10 seconds. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Add broccoli and onions; stir-fry about 1 minute or until broccoli is heated through.
(Saturated Fat 3g)
(Dietary Fiber 3g)
Percent Daily Value*