CHINESE-STYLE CHICKEN PECAN SPRINKLED WITH PECAN PIECES & CHOPPED GREEN ONION IN A GENERAL TSO – BONE BROTH – RED ONION SAUCE ATOP QUINOA COOKED IN BROTH

General Tso sauce is always tangy, but adding onions and broth to the recipe reduces the sharpness and allows the pecans to be front and center. . .Pecans are good with the nutty taste of quinoa. . .

For 2:

–3 chicken tenderloins

–red onion (one-half, chopped; place in a small microwaveable bowl with water to the halfway mark, and microwave for 4 minutes, covered)

–General Tso sauce (ready-prepared; one-eighth cup)

–chicken bone broth (packaged; low sodium; fat-free; one-eighth cup)

–pecan pieces (half a small package, about one-third cup)

–green onions (2 stalks, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cooked onion, General Tso sauce, and chicken bone broth in a covered baking dish. Stir. Microwave on high for 4 minutes.

2 – Place the chicken tenders in the sauce. Season with salt and pepper. Sprinkle with chopped green onions and pecan pieces. Finish with a few drops of extra virgin olive oil.

3 – Serve atop quinoa (microwave two-thirds cup quinoa and 1 and one-third cup chicken bone broth for 6 minutes on full power, followed by 9 minutes on 50 percent power).

4 – Serve the chicken pecan and sauce hot, with the quinoa.

–recipe inspired by C. Mabry, chef.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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