One of my guilty pleasures in life is the sweet and salty fare at the mall food court. Somehow I'm able to rationalize eating the shiny, greasy but oh so good Bourbon Street Chicken by getting a serving of greasy veggies on the side. The trick is to pretend like you don't notice how shiny it all is. ;)
Anyhoo, this recipe has been all over Pinterest so I had to give it a try. I love that it has no added fat! The sauce is perfectly sweetened and ample enough to flavor your rice as well.
This could be easily adapted for the crock pot as well so you can enjoy this delightful dish without heating up your kitchen.
Adapted from: BigOven
2 lb boneless, skinless chicken breasts, cut into bite size pieces
1 clove garlic, crushed
1 tsp ginger root, minced or 1/4 tsp ground ginger
1/2 tsp red pepper flakes
1/4 c unsweetened apple juice
2 Tbsp Splenda brown sugar blend or 1/4 c brown sugar
2 Tbps ketchup
1 Tbsp cider vinegar
1/3 c soy sauce
1/3 c water
sesame seeds or green onions (optional)
2 Tbsp cornstarch + 2 Tbsp water
3 c prepared brown rice
1. Heat a large skillet. Spray with olive oil cooking spray. Brown chicken.
2. Stir in garlic, ginger, red pepper flakes, apple juice, splenda, ketchup, vinegar, soy sauce and water. Bring to a boil, cover, lower heat and simmer about 20 minutes.
3. Add 1 tablespoon of cornstarch to 1 tablespoon of water. Stir into chicken mixture. Let simmer, stir occasionally for a couple of minutes. If it's not thick enough, repeat with the remaining cornstarch and water.
4. Serve over rice. Top with sesame seeds or green onions if desired.
Nutritional info: Calories: 345 Total fat: 2.2g Sat. Fat: 0 Total Carbs: 42.2g Fiber: 1.1g Protein: 34.6 Weight Watchers Points + 8 (4 Points+ without rice)