Chef Rocco DiSpirito's healthy Now Eat This! Truck brings fresh food and nutrition education to kids in need.This makeover of the traditional Chinese chicken dish has all the tasty ginger flavor and a touch of sweetness, but less sugar and sodium.
4 cups broccoli florets
1/4 cup water
2 teaspoons canola oil
1 pound skinless, boneless chicken breast, cut into medium-size chunks
Freshly ground black pepper
1-inch knob fresh ginger, cut into disks and smashed
1/4 cup sugar-free apricot preserves
1/4 cup low-sodium soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon garlic-chili sauce (such as Huy Fong)
2 cups cooked brown rice
1. Place broccoli in a microwave-safe dish with water. Cover with a microwave-safe plate or plastic wrap and microwave on high for 3 to 4 minutes or until tender. Set aside.
2. Meanwhile, heat a large nonstick sauté pan over medium-high heat. When hot, add 1 teaspoon canola oil and chicken. Season with salt and pepper to taste. Cook chicken until both sides are browned, about 2 minutes per side. Move chicken to perimeter of pan and add remaining oil to center. Add ginger and sauté until fragrant, about 1 minute. Add apricot preserves and soy sauce. Stir together and bring to a simmer. Drain broccoli and add to pan. Toss together, then add cilantro and garlic-chili sauce. Serve with brown rice.
Nutrition score per serving: 298 calories, 6g fat (1g saturated), 33g carbs, 30g protein, 4g fiber, 702mg sodium.