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