Stir-fried Chicken With Cauliflower And Carrots

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup cauliflower floret
• 1 cup carrot, peeled, sliced diagoally
• 2 1/2 teaspoons peanut oil, divided or 2 1/2 teaspoons canola oil
• 2 garlic cloves, finely minced
• 2 teaspoons fresh ginger, peeled and grated
• 3 scallions, part only, chopped
• 1 lb boneless skinless chicken breast
• 1/3 cup low-sodium low-fat chicken broth
• 1 tablespoon hoisin sauce
• 2 teaspoons soy sauce
• 1/2 teaspoon chili paste with garlic (optional)
• 2 teaspoons cornstarch or 2 teaspoons arrowroot
• 2 tablespoons unsalted dry roasted peanuts, coarsely chopped

Recipe

• 1 in a pot of boiling water add the cauliflower and carrots. turn off the heat and let the vegetables stand for about 2 minutes. drain and set aside.
• 2 combine all the sauce ingredients and mix well to dissolve he cornstarch or arrowroot. set aside.
• 3 in a large wok or heavy skillet, heat half the oil over high heat.
• 4 swirl the oil around to coat the bottom of the pan. add the garlic, ginger and scallions and stir-fry for 30 seconds. add the chicken and continue to stir-fry for 4 or 5 minutes or until chicken is cooked through.
• 5 add the cauliflower and carrots and continue to stir-fry for 2 to 3 minutes to coat the vegetables with the garlic mixture.
• 6 give the sauce another quick stir and add to the pan. cook for 1 to 2 minutes until sauce coats everything and is slightly thickened.
• 7 garnish with peanuts and serve.