Recipe inspired by GreenLiteBites.com
- 1/2 cup uncooked bulgur
- 1 cup of vegetable broth
- 1/2 large sweet onion chopped
- 2 boneless chicken breasts; cut into chunks
- 2 tbsp low sodium soy sauce
- 1 tsp ground ginger
- 3 small oranges or clementines
- 2 tbsp low sodium soy sauce
- 1/4 cup water
- 1 tbsp corn starch
- 1 tsp ground ginger (or to taste)
- 1 tbsp honey
- 1 tsp red pepper flakes (or to taste)
- 1 bag of frozen broccoli
- Prepare the Bulgur according to the package. It should be a 1:2 ratio of dried bulgur to broth.
- Toss the chicken with soy sauce and ginger and place in the refrigerator to marinate for at least 15 minutes.
- Meanwhile, chop the onions
- Heat a large skillet over medium-high heat and brown the chicken and onion with a bit of non-stick cooking spray.
- While the chicken is cooking zest the clementines then peel and chop them.
- Add the chopped oranges (and any juice that came out) to the chicken and onion and continue cooking.
- Whisk the zest, soy sauce, water, corn starch, ground ginger, honey, and red pepper flakes together.
- Add it to the cooking chicken and onion. It will immediately start to thicken just keep stirring to coat everything.
- Add the bag of frozen broccoli. Stir to combine. Then cover and lower to medium.
- Cook for about 5 minutes.
- Add the cooked bulgur to the pot, stir, recover and cook for another couple of minutes.
