Vision Recipe of the Week

CHICKEN, BROCCOLI AND LEMON STIR FRY

Easy and healthy dinner, and maybe lunch the next day, if there are leftovers!Ingredients:3 tbsp low sodium soy sauce or Braggs Liquid Amino Acids2 tablespoons rice vinegar2 tablespoons honey2 cloves garlic, minced1/4 to 1/2 teaspoon crushed red pepper1 1/2 pounds boneless, skinless chicken breasts (preferably organic!) cut crosswise into 1/2-inch-thick slices2 tablespoons grape seed oil1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated (www.suncoastfarms.com)1 small Meyer lemon, halved lengthwise and thinly sliced crosswise, seeds removed (Arnett Farms)2 tablespoons toasted sesame seedsDirection:In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl and save. Place chicken in remaining mixture; let marinate 15 minutes.In a skillet, heat 1/2-tablespoon grape seed oil over high heat. Add half the chicken, cook, tossing until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.Heat the remaining oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.Add reserved marinade, chicken, and any accumulated juices from plate. Bring to a boil and cook, stirring for about one more minute. Sprinkle with sesame seeds.ENJOY!!Carrie Gabriel MS, RD - Vision Nutritionist