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

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."

Recipe by MyRecipes February 2014

Gallery

Credit: Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 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; sodium 684mg.
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