Chicken Bulgur Spicy Stir-Fry

By • December 18, 2013 • 0 Comments



Serves 4

  • 1/2 cup uncooked bulgur
  • 1 cup vegetable broth
  • 1/2 large sweet onion, chopped
  • 2 boneless chicken breasts; cut into chunks
  • 2 tablespoons Ponzu sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese Five Spice
  • 1 lemon
  • 1 lime
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese Five Spice
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes
  • 1 bag frozen broccoli
  1. Prepare the bulgur according to the package. It should be a 1:2 ratio of dried bulgur to broth.
  2. Toss the chicken with Ponzu sauce, Chinese Five Spice, and ginger and place in the refrigerator to marinate for at least 15 minutes.
  3. Meanwhile, chop the onions.
  4. Heat a large skillet over medium-high heat and brown the chicken and onion with a bit of non-stick cooking spray.
  5. While the chicken is cooking zest the lemon and lime and juice half of each.
  6. Whisk the zest, soy sauce, molasses, ground ginger, Chinese Five Spice, honey, and red pepper flakes together.
  7. Add it to the cooking chicken and onion. It will immediately start to thicken just keep stirring to coat everything.
  8. Add the bag of frozen broccoli. Stir to combine. Then cover and lower to medium.
  9. Cook for about 5 minutes.
  10. Add the cooked bulgur to the pot, stir, re-cover and cook for another couple of minutes.
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