 | Photograph courtesy of blogger Insomniac Chef "We enjoyed this meal because it was flavorful but light so we were satisfied without feeling all puffed up after dinner... We used Morningstar Farms soy Chicken strips and skipped the shrimp." |
INDONESIAN-STYLE MAHOGANY GLAZED CHICKEN AND SHRIMP
From Lake Austin Spa Resort in Texas comes this Asian Style ‘Surf and Turf’ with a surprising ingredient - brewed tea. This makes a quick, easy and delicious stir fry dish. ½ cup sherry
¼ cup strong brewed tea
¼ cup pineapple juice
2 tablespoons light soy sauce
2 tablespoons honey
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon black pepper
¼ teaspoon salt
4 (3-ounce) boneless, skinless all-natural chicken breasts
1½ tablespoons canola oil
¾ cup sliced red bell pepper
4 green onions, sliced
2 garlic cloves, minced
12 medium shrimp, peeled and deveined
2 tablespoons toasted sliced almonds
¼ cup chopped fresh cilantro leaves Combine the sherry, tea, pineapple juice, soy sauce and honey in a bowl; mix well and set aside. Combine the cinnamon, ginger, pepper and salt in a bowl; mix well. Rub the spice mixture over the chicken breasts. Heat 1 tablespoon of the canola oil in a heavy skillet over
medium-high heat. Sauté the chicken until cooked through; remove and set aside. Add the remaining canola oil to the skillet. Add the bell pepper, green onions, garlic and shrimp; sauté for 1 minute. Add the reserved sherry and tea mixture. Cook until the mixture is reduced by half. Return the chicken to the skillet; top with almonds
and cilantro. Cook until heated through. Yield: 4 servings
Nutrients Per Serving: Cal 327; Prot 22 g; Carbo 40 g; Fat 9 g; 25% Cal from Fat; Sod 485 mg These and other deliciously healthy recipes are available in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort sold online at Lake Austin Spa and Resort's boutique. |
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