- 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 Ponzu sauce
- 1 tsp ground ginger
- 1 tsp Chinese Five Spice
- 1 lemon
- 1 lime
- 2 tbsp low sodium soy sauce
- 1 tbsp molasses
- 1 tsp ground ginger
- 1 tsp Chinese Five Spice
- 1 tbsp honey
- 1 tsp red pepper flakes
- 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 Ponzu sauce, Chinese Five Spice, 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 lemon and lime and juice half of each.
- Whisk the zest, soy sauce, molasses, ground ginger, Chinese Five Spice, 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.
