Sesame-Ginger Chicken with Broccoli, Carrots & Brown Jasmine Rice

Last night I made a new “eat clean” meal from the Fall issue of Clean Eating magazine. I had my husband glance through some recipes and he picked this one (and a good one at that). It didn’t take near as long as I thought it would to make and it tasted really good (we’ll definitely be making it again!).

I used my Wok for this meal. We received it 12 years ago as a wedding gift and maybe used it twice in our first year of marriage. After so many moves, it’s hard to believe I even knew where to find it, but I went right to it (go figure). I think we’re going to have to make more Wok meals. Things cook so quickly in them. I just hate the clean up (since it doesn’t go in the dishwasher). Maybe that’s why I haven’t used it in years (plus it’s not in the most convenient area to get).

SESAME-GINGER CHICKEN WITH BROCCOLI, CARROTS, & BROWN JASMINE RICE

Serves 4

1 cup brown jasmine rice
1 cup low-sodium chicken stock
3 tbsp agave nectar
1 tbsp low-sodium soy sauce
1 tbsp dark or toasted sesame oil
12oz. boneless, skinless chicken breasts, diced into 3/4-inch pieces
1 tbsp arrowroot powder
3 tbsp minced ginger
1 tbsp light sesame oil
3 cups small broccoli florets
2 carrots, peeled and sliced diagonally into 1/8-inch pieces
1 tbsp toasted sesame seeds

Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.

In a small bowl, combine chicken stock, agave, soy sauce and dark or toasted sesame oil. Place chicken in a medium bowl and add stock mixture. Set aside for 10 minutes. Drain chicken, saving liquid. Set chicken aside. Stir arrowroot into stock mixture.

In a large wok or skillet, combine ginger and light sesame oil. Stir-fry over medium heat until ginger is sizzling, about 2 minutes. Add broccoli and stir-fry for 1 minute. Add carrots and stir-fry for 2 minutes. Add chicken and stir-fry for 2 to 3 minutes, until chicken is cooked through and vegetables are tender-crisp. Add stock mixture and cook, stirring occasionally, until it comes to a boil and thickens, 1 to 2 minutes.

Serve stir-fry over rice and sprinkled with sesame seeds.