Last week I decided to cook a new dish for the Mister and me, and this one just sounded too good not to try. I was right -- it was absolutely delicious. There is no better feeling than when my husband oohs and ahhs over dinner -- I feel so domestic and culinary! (And if you know me, you know this isn't true at all -- ha!) Without further ado, here is the recipe:
Hoisin Chicken over Sticky Rice
4 cloves garlic, finely chopped
1/2 cup roasted red peppers
1/3 cup hoisin sauce
2 teaspoons prepared horseradish
3 chicken fillets (about 1 1/4 lb)
1 cup sushi rice
6 tablespoons light garlic/herb cheese spread
2 tablespoons rice wine vinegar
2 tablespoons agave nectar (or honey)
Preheat oven to 425°F.
Chop garlic (2 teaspoons).
Slice red peppers into thin strips.
Combine hoisin sauce, horseradish, and garlic. Place chicken fillets in baking dish, pour garlic mixture over chicken. Let stand 5–6 minutes (or overnight) to marinate.
Bake chicken 20–25 minutes or until chicken is 165°F.
Cook rice following package instructions.
Slice chicken and return to baking dish. Top chicken slices evenly with garlic/herb cheese and roasted peppers; bake 2–3 more minutes or until cheese melts.
Whisk rice vinegar and agave nectar until agave dissolves. Remove rice from heat. Stir vinegar mixture into cooked rice; cover and let stand 2–3 minutes to absorb. Serve chicken over rice.
CALORIES (per 1/4 recipe) 410kcal; FAT 6g; CHOL 85mg; SODIUM 600mg; CARB 49g; FIBER 2g; PROTEIN 34g; VIT A 20%; VIT C 35%; CALC 4%; IRON 15%
Glazed Sugar Snap Peas
3/4 lb sugar snap peas
1 1/2 teaspoons salt-free garlic/herb seasoning
1/2 cup rice wine vinegar
Trim stems and strings from peas, if desired.
Preheat large sauté pan on medium-high 2–3 minutes. Remove pan from heat; coat with cooking spray. Add peas; cook 2–3 minutes or until lightly browned.
Season with garlic/herb seasoning and rice wine vinegar; cook 1 more minute or until vinegar evaporates and peas are glazed. Serve.
CALORIES (per 1/4 recipe) 35kcal; FAT 0g; CHOL 0mg; SODIUM 0mg; CARB 6g; FIBER 2g; PROTEIN 2g; VIT A 15%; VIT C 80%; CALC 4%; IRON 10%
photo, recipe, instructions and more courtesy here