The other day I was strolling around the drug store and came across the magazine rack. Since the Internet age I realized I have not bought a magazine in…well at least 5+ years. Seriously, think about it!? Everything is available online now. I remember the days when my mom used to get Canadian Living every month and I loved flipping through the pages. Those days are long gone; I wonder if she still subscribes?? (Mom, that was a test to see if you are reading!)
I also noticed they have gotten significantly more expensive – $6.99 for a magazine – yikes! OK maybe I’m cheap, but I bought this one because the name appealed to me and it looked like it was packed full of delicious recipes – especially the stir-frys, my favourite!!!
So off I went with my new magazine and birthday card for my husband (again, another thing that seems to have gotten more expensive – $6.00 for a card that he’ll read and eventually throw away?! OK, so I am cheap). Anyways, I digress…onto a really great recipe I found in Clean Eating Magazine.
Teriyaki Glazed Chicken Sir-Fry
Serves 5 (You could probably stretch it to 6 if you added the shrimp)
1/2 cup unsweetened pineapple juice
1/2 cup low sodium chicken broth
1/4 cup rice cooking wine
3 Tbsp low sodium soy sauce
2 Tbsp raw honey
2 Tbsp tapioca flour (could use cornstarch)
1 Tbsp fresh grated ginger
3 cloves garlic
12 oz boneless, skinless chicken breast, diced
1 Tbsp olive oil (recipe called for grape seed oil but I didn’t have it)
1 tsp sesame oil
Half red pepper, sliced
1 medium carrot, sliced
1 cup fresh pineapple, diced
2 cups broccoli florets
20 snap (or snow) peas
1 small can of baby corn, drained, rinsed, and halved
5 oz (dry) vermicelli rice stick noodles, cooked to package directions
*Optional – 1 red chile pepper, scallions
In a large frying pan or wok (I really need to get a wok!) on med-high heat, add 1/2 Tbsp of olive oil. Add the diced chicken and sesame oil and cook until brown, about 3-5 minutes. Transfer to a medium bowl.
Meanwhile, cook your rice noodles according to the package directions. For mine, I just fill a medium pot with water about 3/4 of the way and bring to a boil. Once water is boiling, remove from heat and add rice noodles. Let it sit in the water for about 3-5 minutes or until soft. Drain and set aside.
Return chicken to the frying pan and add the pineapple, baby corn and teriyaki sauce. Bring to a boil, then reduce heat, cover and simmer until sauce has thickened, about 3 minutes.
If you happen to pass by the dusty magazine rack at your local grocery/drug store, stop and take a look. There are some really great ones out there! And it’s always nice to actually flip through real pages rather than clicking your mouse 🙂
304 Calories, 49g Carbs, 4g Fat, 18g Protein, 14g Sugar, 786mg Sodium