Ingredients
4 chicken breasts, thinly slices on the diagonal
4 tsp garlic, minced
4 tsp fresh ginger, minced
8 tsp balsamic vinegar
8 tsp cornstarch, divided
1 c. low sodium non fat chicken broth
4 Tbs low sodium soy sauce
4 Tbs sugar
1/2 tsp red pepper flakes
4 tsp toasted sesame oil
1/2 c. thinly sliced onion
1 c. cooked brown rice
Salad:
4 c. chopped romaine
4 small carrots, chopped
12 cherry tomatoes, halved
toasted walnuts
Dressing:
2 small carrots, peeled & chopped (1/3 c.)
1 Tbs + 1.5 tsp finely chopped ginger
2 Tbs balsamic vinegar
2 tsp toasted sesame oil
2 tsp low sodium soy sauce
1 tsp sugar
2 Tbs olive oil
2 Tbs water
Preparation
Cook rice per package.
Dressing: Combine all ingredients EXCEPT olive oil in food processor. Drizzle in olive oil until smooth. Refrigerate; stir once before serving.
Salad: Toss romaine, carrots, nuts, tomatoes & 8 Tbs of dressing.
Chicken: Mix chicken, garlic, ginger, vinegar & 4 tsp cornstarch in a bowl. Cover & refrigerate ~20 minutes. Whisk broth, soy sauce, sugar, pepper flakes, & remaining 4 tsp cornstarch in bowl until smooth. Add oil to large skillet & heat skillet over med-high. Cook onion until browned 2-3 minutes. Slowly add chicken & cook, stirring occasionally, until chicken browns 4-5 minutes. Add broth mixture & boil over high. Cook until sauce thickens. Remove from heat.
