October 9, 2010 at 12:53 pm (7 ingredients or less, chicken broth, fresh ginger, hot chile sauce (Sriracha), lemon juice, orange marmalade, Quick Dishes, sauce, soy sauce, stovetop, vegetable cooking spray)
Serves 4.
Cooking spray
1 T grated ginger
2/3 C chicken broth
3 T orange marmalade
1 1/2 T soy sauce
1 1/2 T fresh lemon juice
3/4 t sriracha sauce
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Heat a skillet over medium-high heat; coat with cooking spray. Add ginger; saute 1 minute, stirring constantly. Stir in chicken broth, orange marmalade and soy sauce; bring to a boil. Cook until mixture is slightly thick. Stir in lemon juice and sriracha sauce. Serve over Skillet Chicken.
July 24, 2010 at 12:14 pm (baby spinach, brown sugar, canola oil, carrots, dark sesame oil, hot chile sauce (Sriracha), kosher salt, light soy sauce, oranges, red bell peppers, rice vinegar, Salad, scallions, sesame seeds, stovetop, sugar snap peas)
Vitamin C from the orange juice, bell pepper and peas helps your body absorb iron in this salad. Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.
Serves 6.
Dressing:
1 large orange
1 T rice vinegar
2 t low-sodium soy sauce
1 1/2 t dark sesame oil
1 t brown sugar
1 t hot chile sauce (such as Sriracha)
Salad:
2 t canola oil
1 1/2 C thinly sliced red bell pepper
3/4 C thinly sliced carrot
12 oz sugar snap peas, trimmed
1/2 t kosher salt
1/2 C diagonally cut green onions
6-oz pkg fresh baby spinach
1 t sesame seeds, toasted
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1. To prepare dressing, grate 1 t rind; squeeze 1/3 C juice from orange over a bowl. Set rind aside. Combine juice, vinegar and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
2. To prepare salad, heat 2 t canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; saute 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas and salt to pan; saute 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.
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