Tuesday, January 5

Sweet and Spicy Citrus Chicken





Are you one for New Year's resolutions? Typically I am not, I often feel like when I do make them, I am just setting myself up for failure. This year however, I have set a couple goals for myself and my family. The first thing, I want to read more. I was once an avid reader, reading several novels in a week. Over the years, I have cut back drastically, the last book I read was a corny romance over the summer. A book that back in the day would have taken me 2 days to read, took me 3 months! This year's goal, is to read 1 book a month. I figure that's pretty modest, and I should be able to stick to it. 



My second goal this year,  find food that ALL of my kids will eat. I struggle like many moms when it comes to dinner time. Not only is it difficult to find a meal everyone will enjoy... but also something wholesome. 

Chinese food is usually a safe bet with us all. There is typically something on the plate that each of us loves. Plus... how can you go wrong with a rice dish? 




When cooking rice or even pasta, I replace water with College Inn brothThe broth is made from quality, flavorful ingredients. I know by using it, I'm using a wholesome ingredient that will enhance the flavor of whatever  I am cooking.  Sometimes, I even cut the oil in my recipes, and use a bit of broth in it's place. This makes the meal lower in fat, while adding flavor, win win. 






This Sweet and Spicy Citrus Chicken is prepared in under 30 minutes, it is full of flavor and spice. My family likes a little heat in our food, so it was a hit all around the table, and the type of dish I want to serve my kids more often.

Cheers to 2016's resolutions, and a happy, healthy family!



Sweet and Spicy Citrus Chicken:
Ingredients:
Non-stick cooking spray
1 lb boneless skinless chicken breasts, cubed into 1 inch pieces (about 2 large chicken breasts)
1/4 tsp salt
1/2 cup College Inn Chicken Broth
2 tbs cornstarch
1/4 cup soy sauce
1/2 cup fresh squeezed orange juice
1 tbs fresh squeezed lime juice
1 tbs fresh squeezed lemon juice
1/3 cup honey
1 tsp freshly grated ginger
1 tbs garlic chili paste
2 tbs Thai hot sauce (you can omit this if you do not like things TOO spicy)
2 cups cooked rice or quinoa (prep according to the package direction, but substituting the water for College Inn Chicken Broth)
Diced scallions for garnish
Sesame seeds for garnish
Steamed Broccoli to serve on the side



Directions:

Spray a heavy bottomed wok with non-stick cooking spray, heat over medium heat. Add cubed chicken and salt and fry over the medium heat, tossing occasionally until the chicken is starting to brown. Sprinkle with cornstarch, and evenly coat the chicken.

Once it is coated, mix in the soy sauce, orange, lime and lemon juice. Mix and bring to a low boil.

Mix in the honey, ginger, garlic chili paste, and hot sauce. Bring to a low boil, and then remove it from the heat. Allow it to cool for 5 minutes, the sauce should thicken a bit.

Serve over your favorite prepared whole grain, with steamed broccoli. Garnish with scallions and sesame seeds.


This is a sponsored conversation written by me on behalf of College Inn Broth . The opinions and text are all mine.