With sweet, salty and spicy notes, our healthier version of this classic dish has all the punch without excess salt and sugar. Once you start stir-frying, everything cooks quickly, so measure and chop all the ingredients before you heat the oil. To increase the heat, add up to 1 tbsp red chile paste.
6 to 8 whole dried red chiles, such as chile de árbol
2 stalks celery, cut into 1/4-inch pieces
1 small zucchini, cut into 1/4-inch pieces
1 small red bell pepper, cut into 1/4-inch pieces
4 green onions, thinly sliced
3 tbsp chopped unsalted dry- roasted peanuts
Cook rice according to package directions.
In a medium bowl, combine chicken, 1 tsp soy sauce, garlic, potato starch and cane juice; set aside for 10 minutes. In a small bowl, combine remaining 3 tsp soy sauce, broth, vinegar and chile paste; set aside.
In a large wok on medium-high, heat 1 1/2 tsp oil. Add dried chiles and stir-fry until chiles begin to brown but not burn, 45 seconds. Add chicken and stir-fry until cooked through and edges of chicken begin to turn golden, about 2 minutes. Push chicken and chiles to side of wok. Add remaining 1 1/2 tsp oil to center of wok. Add celery, zucchini and bell pepper and stir-fry until vegetables are crisp-tender, 2 minutes. Add soy-broth mixture, toss all ingredients together and cook until sauce is thick and bubbly, about 1 minute. Add green onions; remove chiles just before serving. Serve with rice and top with peanuts.
Simple chicken breasts are dressed up with a made-from-scratch tomato- chile sauce and quick-sautéed black beans. We suggest making this recipe with our Yellow Rice (see recipe, right) alongside. If you don’t have queso fresco on hand for garnish, feta will work too.
Quick-pickled vegetables are stacked over soy- and-lime-spiked chicken burgers. A fast and easy homemade ketchup adds a sweet-tart kick without the excess sugar that normally comes with store-bought ketchup.
Traditional Asian ingredients – soy sauce, rice vinegar and ginger – give ham and cabbage a nontraditional sweet and salty flavor. For a twist, we’ve paired this dish with farro, an ancient grain, instead of the traditional rice.