Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Tracy Murphy, 53, Syracuse, N.Y."This recipe is very versatile. I'll use pork instead of chicken, or raspberry jam in place of marmalade."

Tracy Murphy, 53, Syracuse, N.Y.
Recipe by MyRecipes February 2014

Gallery

Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil over high heat. Add broccoli; return to a boil. Cook until bright green, about 1 minute; drain.

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  • Season chicken with salt, pepper and 5-spice powder. Warm oil in a large skillet over medium-high heat; add chicken and cook for 1 minute without stirring. Continue to cook, stirring, until cooked through, about 2 minutes.

  • Add white and light green parts of scallions. Sauté for 30 seconds. Stir in broccoli, marmalade and soy sauce. Cook, stirring, until broccoli is crisp-tender, about 3 minutes.

  • Serve over brown rice, if desired, sprinkled with scallion greens and almonds.

Nutrition Facts

336 calories; fat 13g; saturated fat 1g; protein 31g; carbohydrates 27g; fiber 4g; cholesterol 0mg; sodium 684mg.
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