4. Chicken Stir Fry
Servings: 4
Ingredients
2 medium carrots, peeled and sliced to 1/8-inch thick
2 cups broccoli florets, cut to bite-size
4 cloves garlic, minced
¼ cup low-sodium chicken broth or water
¼ cup soy sauce
3 tablespoons honey
1 teaspoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons cornstarch
4 teaspoons cold water
Salt and pepper to taste
Method:
- In a small bowl whisk together the chicken broth, soy sauce, and honey.
- Heat a drizzle of oil in a large pan over medium-high heat then add broccoli and carrots cooking until tender.
- Remove the broccoli and carrots from the pan and transfer to a plate.
- Wipe pan with a paper towel and heat another drizzle of oil in the same pan over high heat then add the chicken pieces and a pinch of salt and pepper.
- Cook the chicken, stirring occasionally, until the chicken is browned and cooked through.
- Add garlic to the pan for 30 seconds.
- Add the vegetables back to the pan until heated through.
- In a small bowl, mix the cornstarch and cold water until no lumps are remaining.
- Pour the chicken broth mixture into the pan and cook for 30 seconds followed by the cornstarch mixture and cook until the sauce starts to thicken.
- Serve immediately.
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5. Vegan Paella
Servings: 6
Ingredients
½ teaspoon saffron
3 tablespoons lemon juice
1 tablespoon olive oil
1 ½ cups diced yellow onion
1 cup diced red bell pepper
3 tablespoons minced garlic
2 teaspoons smoked paprika
2 teaspoons sea salt
2 cups arborio rice
4 cups vegetable broth
1 cup quartered, marinated artichoke hearts, marinade reserved
1 cup cherry tomatoes, halved
1 cup frozen peas
Method:
- In a small bowl, combine the saffron with the lemon juice. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened. Add paprika and salt and toss.
- Add the rice and stir to coat and lightly toast the grains. Add the vegetable broth, saffron, and lemon juice. Stir well.
- Bring broth to a boil. Once boiling, immediately reduce the heat to low. Cover and simmer until the grains are tender and the liquid is fully absorbed.
- Test the rice after 20 minutes to ensure it’s cooked. If it needs more time, add ½ cup water and cover again for a few minutes. When the rice is tender, turn the heat off.
- Add the artichoke hearts, 2 tablespoons of artichoke marinade, tomatoes, and peas then toss gently. Cover for 2 minutes to warm through. Taste and adjust as needed. Add more salt to taste, artichoke marinade for acidity, or smoked paprika for smokiness.
- Serve immediately.