Sweet-and-Sour Chicken Bowl
Royal Flavor
2 tablespoons frozen
shelled edamame
(soybeans)
1 teaspoon cornstarch
1/4 teaspoon garlic
powder
1/8 teaspoon salt
Black pepper to taste
Pinch of cayenne
1 4-ounce boneless,
skinless chicken breast,
cut diagonally into
7-8 strips
1 teaspoon toasted
sesame oil
1/4 cup 3/4-inch Royal
Flavor* red bell
pepper squares
1/4 cup 3/4-inch red
onion squares
1 1/2 teaspoons
minced garlic
1 tablespoon plus
2 teaspoons sweet-
and-sour stir-fry
sauce, divided
2/3 cup cooked whole-
grain pilaf
Bring 2 cups salted water to a boil. Add edamame
and cook for 5 minutes; drain well.
Mix cornstarch, garlic powder, salt, pepper and
cayenne in a bowl. Add chicken and toss to coat.
Place a medium nonstick wok over high heat. Add
sesame oil, edamame, peppers, onion and garlic.
Cook until garlic softens, 1-2 minutes. Push veggies
to the edges of the pan.
Add chicken in single layer in the center; cook until
lightly browned then flip to the other side. Stir
veggies, keeping them at the edges. When chicken
is browned, mix in veggies and stir-fry until cooked
to taste. Turn off heat and stir in 1 tablespoon sweet-and-sour sauce.
Place pilaf in a bowl. Top with remaining sauce and
chicken mixture. Makes 1 serving.
Nutritional information: Each serving ( 1 bowl)
has 500 calories, 38 g protein, 61 g carbohydrates,
11 g fat, 1 g saturated fat, 66 mg cholesterol,
10 g fiber, 413 mg sodium.
Recipe taken from Devin Alexander’s The Most Decadent Diet Ever!
Copyright © 2008 by Devin Alexander published by
Broadway Books, a division of Random House Inc.
* Brands may vary by region; substitute a similar product.
Citrus Herb Roasted Chicken
Coleman Organic
1 Coleman* organic Preheat oven to 425°F.
whole chicken (about Remove the giblet pack from inside the chicken cavity
5 pounds) Organic and save for use in soup or stock. Rinse chicken and
1 tablespoon Kirkland 1 Signature Organic Dry pat dry. Rub inside of chicken with /2 tablespoon Poultry Rub, poultry rub. Combine orange quarters and onion with
divided Organic the remaining poultry rub and toss to coat evenly.
2 oranges, peeled Insert this mixture into the cavity.
and quartered Place chicken in a roasting pan, breast-side up.
1 small onion, coarsely To prepare the topping, combine the herb seasoning
chopped ingredients in a small bowl. Slide a small rubber spatu-
HERB SEASONING la between the skin and the breast meat to separate.
TO P P I NG Spread half of the topping under the skin of both
2 garlic cloves, breasts from the cavity opening, spreading evenly over
finely minced the whole breast area with the fingertips. Rub the
2 shallots, finely minced remaining topping all over the outside of the bird.
4 tablespoons extra- virgin olive oil Cover loosely with foil and bake for approximately
1 teaspoon finely 90 minutes, or until internal temperature is 165°F.
ground sea salt Remove foil during the last 10 minutes of baking
1 tablespoon Kirkland time to allow the chicken to brown.
Signature Organic Dry Let stand for 5-10 minutes before carving. This allows
Poultry Rub Organic all the natural juices to remain in the meat. Makes
4-6 servings.
Nutritional information: Each serving has 437 calories, 34 g protein, 12 g carbohydrates, 28 g fat, 7 g saturated fat, 105 mg cholesterol, 3 g fiber, 420 mg sodium.
Brands may vary by region; substitute a similar product.
