INGREDIENTS

STIR FRY SAUCE

• 3 cup low sodium chicken broth
• 9 tablespoons low sodium soy sauce
• 3 tablespoon rice vinegar
• 3 tablespoon grated ginger
• 6 tablespoons honey (or mirin)
• 3 cloves garlic minced
• 3 teaspoon sriracha (or chili paste)
• 1 ½ teaspoon sesame oil
• 4½ teaspoons cornstarch

CHICKEN AND BROCCOLI

• 1 lb. boneless skinless chicken breast cut in bite size pieces
• 2 tablespoons cornstarch
• 3 tablespoons canola or vegetable oil
• 1 small onion cut in half moon strips
• 1 lb. broccoli cut into bite size florets

INSTRUCTIONS

1. Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
2. Combine chicken and 2 tablespoons cornstarch in a zipper bag or bowl.  Heat 1 tablespoon vegetable oil in a large skillet over medium heat.  Add the chicken in a single layer cooking until golden brown on both sides and cooked through.  Plate the chicken.  If necessary add 1 more tablespoon oil and cook remaining chicken and plate it. 
3. Add 1 tablespoon oil to same skillet over medium heat.  Add onion and cook for 1-2 minutes stirring several times. Add the broccoli to the skillet with the onion.  Cook for 1-2 minutes stirring several times.  Plate the vegetables. 
4. Whisk the sauce that you set aside to make sure the cornstarch has not settled to the bottom.  Add it to the skillet and cook over medium heat until slightly thickened.  Add the cooked chicken and vegetables back to the skillet.  Cook for 1-2 minutes or until the chicken is heated through. 
5. Serve over rice or Asian noodles. 

NOTES

• Shake the cornstarch and chicken in a plastic zipper bag to coat.
• Stir fry moves very quickly so all your attention should be on the dish so you don’t overcook the chicken, broccoli, or sauce.
• Broccoli takes just a couple minutes to cook crisp tender
• For best results serve promptly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.  

Ingredients

• 1½ pounds boneless skinless chicken thighs excess fat trimmed
• 3 cloves garlic minced (1 tablespoon), or ½ teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice (juice of ½ lemon)

Shawarma Spices

• 1 teaspoon salt (adjust to taste)
• 1 teaspoon smoked paprika (see notes)
• 1 teaspoon regular paprika (see notes)
• 1 teaspoon crushed red pepper flakes reduce to ½ teaspoon for mild heat, or skip
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ¼ teaspoon ground cinnamon

For Chicken Shawarma Wrap

• pita pockets or wraps of your choice
• tzatziki homemade or store-bought
• hummus roasted red pepper hummus goes really well
• lettuce (or spinach) and tomato
• pitted baby Kalamata olives (optional)
• Sambal Oelek or chili garlic sauce (optional)

Instructions

Marinate Chicken

• Trim excess fat from chicken thighs and add chicken to a large mixing bowl, or a gallon size ziplock bag (easy clean-up). Add minced garlic, olive oil and lemon juice to the chicken, seal the bag tightly and toss to coat the chicken.
• In a small bowl, mix all the spices – salt, paprika (smoked and regular), red pepper flakes, coriander, cumin, cinnamon. Add spices to the chicken, seal the bag tightly and toss to coat the chicken with the spices evenly. Refrigerate 30 minutes to 2 hours.

Oven Grilled Shawarma

• Line a baking sheet with aluminum foil for easy clean-up. Spread the chicken flat, giving enough room for the chicken (don’t crowd the baking sheet).  Then turn on BROIL and put the chicken in about 2-3 inches away from the broiler. Bake for 8 minutes on the first side. Flip it and bake for 6 minutes on the second side.

Assemble Chicken Shawarma Wrap

• Cool the chicken for 10 minutes, then slice it thin into strips. Spread a couple tablespoons of tzatziki or hummus on the pita pockets or wraps. Add lettuce or spinach leaves on top, followed by slices of tomato. Place the sliced chicken on that. Spoon some more tzatziki on top and fold the wrap. For an extra kick, add olives and a teaspoon of chili garlic sauce after tzatziki. Wrap it in foil or parchment paper to enjoy as an on-the-go meal! Enjoy!

Notes

• Boneless skinless chicken thighs give the best results. If you wish, you can use chicken breast, but make sure to marinate it for at least 2 hours so the chicken stays moist.
• Toss the chicken in the marinade before the spices. Coating the chicken with oil, garlic and lemon juice first and then the spice mix allows for the chicken to be evenly seasoned, leading to better flavors.
• Use a combination of smoked and regular paprika to give a combination of smoky and sweet flavors. Alternatively, to skip the smoky flavors, you can use 2 teaspoons of regular paprika instead.
• This recipe was simplified and updated in 2020.  The previous version called for greek yogurt in the marinade. If you like the earlier version, simply add 2 tablespoons of plain greek yogurt to the shawarma spice mix and marinade the chicken in that. Either way, you’ll end up with juicy and flavorful chicken. Enjoy!

Nutrition

Calories: 185kcal | Carbohydrates: 2g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 497mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons chipotle chile powder
• 1 ½ teaspoons salt
• 4 tablespoons brown sugar
• 2 (3/4 pound) pork tenderloins

Directions

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. For medium, pork needs to reach 145 degrees
4. Remove from grill, let stand for 5 to 10 minutes before slicing.