Chicken is never boring when it’s paired with Swiss chard, cashews and dried apricots,
and served over brown rice and quinoa.
And the sauce? Don’t even get me started!
Go ahead and take dinner time
from ho-hum to OH, YUM with my Swiss Chard Chicken Stir Fry.
So, can we just talk about Swiss chard for a minute? It's actually become an unexpected favorite this year, and I honestly anticipate shedding a few tears when I've harvested the last leaf. I want to know how and where I can get this all year long. I LOVE going out to my garden and cutting a few leaves to bring in for a meal, but even here in California with our extended garden season, I know all good things must come to an end when it comes to summertime vegetables.
Having said all that (and wiping away a tear or two), you really do need to treat yourself to this recipe. It's a protein-packed, low-sodium, good-for-you meal that you'll want to make again and again :)
Swiss Chard Chicken Stir-Fry
1 c. Brown rice
¼ c. Quinoa
2 c. low-sodium chicken broth
2 chicken breasts, cubed
½ tsp. salt-free herb and garlic seasoning
4 large Swiss chard leaves, chopped
½ red bell pepper, diced
½ yellow onion, diced
2 garlic cloves, chopped
1/3 c. dried apricots, chopped small
1/3 c. low-sodium soy sauce
1 ½ Tbsp. Hoisin sauce
1 tsp. garlic powder
½ tsp. ground ginger
½ Tbsp. light brown sugar
2 tsp. corn starch
Sesame seed oil
Combine brown rice, quinoa, chicken broth and a drizzle of sesame seed oil in bowl of rice cooker (or cook on stove top according to package directions).
Meanwhile, heat a wok (or large skillet) over medium heat. Drizzle about 1 Tbsp. sesame seed oil.
Add cubed chicken breasts, onions and diced bell pepper. Sprinkle with salt-free seasoning. Stir and cook several minutes.
Right before chicken is fully cooked, stir in Swiss chard and garlic. Stir and cook to distribute ingredients.
In small bowl, combine soy sauce, Hoisin sauce, garlic powder, ginger, brown sugar and corn starch. Stir or whisk well.
Stir through chicken mixture in wok and add diced apricots and cashews.
Stir in sauce and heat thoroughly.
Fluff rice and quinoa with a fork when fully cooked. Serve chicken and Swiss chard mixture over rice and serve immediately.
Click HERE for printable recipe.