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. . .
–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.