My Final Weight Loss Journey

This is one of Mark's favorites!  I add petite frozen green beans when I make this.  That makes it a complete meal.  Note:  The picture below is 2 servings.

Source:  Cooking Light April 2005
HUs: 7.5
Serves: 4
Posted by: Kate (KateWD)
March 28, 2005

I used triple the amount of sriracha since I love it, and I think it would have been a bit too sweet for me as written.

Hot, sweet sauce coats thechicken and onions.  Snow peas, broccoli, or edamame would be a colorful vegetable side.

1 (3 1/2-ounce) bag boil-in- bag long-grain rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 1/2 tablespoons canola oil
1 1/2 cups presliced onion
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
3/4 teaspoon curry powder
1 pound skinless, boneless chicken breast, cut into 1-inch-thick slices

Prepare rice according to package directions, omitting salt and fat.

While rice cooks, combine hoisin, ketchup and Sriracha in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat.  Add onion; saute 3 minutes or until tender.  Add ginger and remaining ingedients; saute 6 minutes or until chicken is done.  Stir in hoisin mixture; cook 1 minute, tossing to coat.  Serve over rice.

Yield:  4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup rice)

Nutrition per serving:

calories 326 (20% from fat); fat 7.3g (sat 0.9g, mono 3.6g, poly 2.1g); Protein 29.5g; Cholesterol 66mg; Calcium 35mg; Sodium 338mg; Fiber 2.2g: Iron 2 mg; Carbohydrate 34g

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