I made an excellent lunch with my last chicken breast yesterday. I modified this Cooking Light recipe to my own taste and to work with ingredients already in my fridge.

I made about half the sauce so that I could add tons of vegetables. I didn’t have dark soy sauce, just regular, so I used that for both soy sauces. I also didn’t have rice wine and used mirin instead. I used black pepper instead of white pepper, omitted the brown sugar, and used a reduced amount of dried ginger instead of fresh. I bet I changed the taste of the original quite a bit.

But it was still delicious! For the veggies, I used mushrooms, onion, orange bell pepper, and a frozen stir-fry blend. I served it all over brown rice. The vegetables added so much bulk that I have leftovers in the fridge.

This was definitely more spicy than sweet, likely because I omitted the brown sugar. I like spicy Asian flavors best, so it suited me perfectly. I loved the pineapple!

Nutrition of this Meal

This meal contains 11 ingredients on the World’s Healthiest Foods list:

• Broccoli
• Bell pepper
• Mushrooms
• Green peas
• Onions
• Pineapple
• Chicken
• Brown rice
• Ginger
• Garlic
• Soy sauce

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