After a long weekend of burgers and hot dogs, it’s time for a little detox this week. The temperature is hot, so it’s not long before I need to get out of the kitchen and into the AC. Here’s a meal that took me less than 3o minutes to make but was healthy and delicious.
Asian Chicken and Carrot
- 1 lb thin cut chicken breast
- 4 large carrots, shredded
- 5 large celery stalks, sliced about a 1/2 inch thick
- 1 medium onion, diced
- 1/2 – 1 T olive oil
- 1 inch piece ginger, freshly grated
- 2 cloves garlic
- salt, pepper
- about 1/4 c or less low-sodium soy sauce
- 1 T hoisin sauce
- dash of onion and garlic powder
- toasted sesame seed, optional garnish
If you have a toaster oven, set it to bake for 20 minutes at 350. If not, preheat your oven to 350. Season chicken with salt, pepper, onion and garlic powder. Cook until a cut through the middle shows no pink, about 15-20 minutes depending on the thickness of the cut.
While the chicken is cooking, shred the carrot, slice the celery and chop up the onion. Heat a heavy bottomed pan at medium heat and add the olive oil. First, drop in the onion, season with salt and cook for about 2 minutes and add the celery and stir well. Cook for an additional 5 minutes on medium-low, until the onion is softened.
At this point, a thinly cut chicken should be finished. Check that it is done and allow to rest for a couple of minutes. Chop chicken into bite sized pieces and add both chicken and the juices that developed as it cooked to the pan. Add carrot, soy and hoisin sauce and turn up heat to medium, stir to combine. Allow to cook for about a minute then stir in grated ginger and garlic. Cook until fragrant, then cover and turn off heat. Allow the flavors to come together for 5 minutes. Serve while hot and garnish with sesame seeds.