Saucy Chicken and Scallions
Optavia Stacey Hawkins
4
Asian
Main Dish
It's amazing just how easy and flavorful Lean and Green Recipes can be! This quick dish comes together easily and can be made in just a few minutes using a rotisserie chicken!
You can also make it from scratch -or- simply cook a few extra chicken breasts earlier in the week when making other meals. This low carb meal has a little bit of a kick of flavor and is perfect for a quick and easy weeknight meal.
Happy Cooking!
Stacey
Ingredients
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2 pounds boneless skinless chicken breasts
1 teaspoon Stacey Hawkins Dash of Desperation Seasoning
nonstick cooking spray (if not making sous vide)
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nonstick cooking spray
10 ounces scallions, greens only, sliced lengthwise**
11 ounces fresh bell pepper slices or rings
⅓ c low sodium chicken stock
1 Tablespoon low sodium soy sauce
1 Tablespoon Stacey Hawkins Wok On Seasoning
½ packet no calorie sweetener (or 5 drops liquid stevia)
24 ounces shredded, cooked chicken (from rotisserie or cooked as above)
4 teaspoons sesame oil
4 pinches Stacey Hawkins Toasted Sesame Ginger Seasoning
Directions
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If using a rotisserie chicken, slice and shred 24 ounces of breast meat and set aside (for 4 servings)
To cook chicken sous vide: Season chicken breasts with Dash of Desperation Seasoning, place in cooking bag and cook at 149° F for 55 minutes. Remove from bag and shred. Set aside.
To cook chicken stove top: Spray a large pan with nonstick spray. Season chicken breasts with Dash of Desperation Seasoning and cook on medium high heat for 5-7 minutes on each side until a temp of 155° F is reached. Set aside to cool, then shred.
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Spray a medium sized pan with nonstick spray and place over high heat.
When hot, add scallions and cook for 2-3 minutes, stirring occasionally until slightly wilted.
Place 4 equal portions of sauteed scallions on plates.
Put the pan back over medium high heat. Add peppers and sauté for 1 minute. Add the stock, soy sauce, Wok On and sweetener. Bring to a simmer then reduce heat to medium. Toss chicken in the pan with the sauce. Divide into 4 equal portions and place on top of scallions. Drizzle each plate with 1 teaspoon of sesame oil, fresh chopped scallions and a pinch of Toasted Sesame Ginger seasoning. Serve hot.
