Hoisin Chicken

I was looking for a recipe in my archives of recipes for something Oriental. Well, as I was reading my new Gourmet issue guess what I found. I thought it would be fun to make this easy easy recipe. I have changed a few things. If you love takeout you will love this dish. Yes, it has 478 calories and is 12 points, without the rice, but think of how many you would have consumed if you had gone to the take out version!!!!!!! Even if you add 1/2 cup of the brown bastmati rice it’s only 14 points! Elimination of the pine nuts would also cut back on calories, etc. This home version is healthier. Try using Textured Vegetable Protein in place of the chicken. You will save fat grams, calorie grams and there is NO SATURATED FAT. Not to mention it is delicious. All you do is hydrate the dried TVP in either water or chicken stock. You could also use portobello mushrooms in place of the chicken. While the pine nuts were not toasted (to save time) toasting them would give added flavor. I will also post the rice recipe below this recipe.

1 tablespoon vegetable oil

1 tablespoon finely chopped peeled fresh ginger

1/2 teaspoon salt

2 scallions, chopped (1/4 cup)

2 skinless boneless chicken breast (about 1 pound) cut into 1/2” pieces

1/4 cup bottled hoisin sauce

8 oz can slivered bamboo shoots or water chestnuts

1 1/2 teaspoons Worcestershire sauce

1 teaspoon rice vinegar (not seasoned) check bottle label

1/4 cup pine nuts

fresh basil leaves

12 large Boston or Bibb lettuce (I used red leaf, but it doesn’t work well)

Heat a wok or a 12 inch heavy skillet (do not use nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir fry until ginger is fragrant, about 45 seconds. Add chicken and stir fry until just cooked through, about 2 minutes.

Add bamboo shoots, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir fry until heated throughl about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions. Add basil leaves just before serving.

Per serving: 478 calories; 15g fat; 25g fiber; 46g protein; 45g carb; 754mg sodium.

The possibilities of variation is endless. You could also add broccoli in place of the chicken and make it totally vegetarian.

BROWN BASTMATI RICE

1 cup brown bastmati rice, rinsed and drained

2 cups water

scallions

ginger

Bring water to boil and add rice and a little salt (1/4 teaspon). Cook for 40 minutes. Peak in at about 30 minutes to be sure that you have not run out of water. If you need more, add it. I like to add sliced scallions and ginger towards the end. About the last 10 minutes. Fluff and serve as pictured.

To serve the mixture. Spoon mixture ontop of lettuce leaves.