Hoisin Chicken or Tofu Stir Fry

Hoisin sauce is a wonderful spicy-sweet condiment, but does add sugar and sodium to the meal.  Although it is fat-free, each tablespoon of hoisin sauce adds 25 calories (mostly from sugar) and approximately 200 mg of sodium to the dish.  Its ingredients include vinegar, sugar, chile peppers, soy sauce and garlic.  It is very versatile, and can be used to embellish most vegetables and protein sources.  The calorie impact can be decreased by using some low sodium vegetable broth to thin out the sauce.
Here is one recipe, but can easily be adapted to use whatever leftovers are in the fridge.


Ingredients:
1 cup uncooked brown rice

1/3 cup hoisin sauce
1 1/2 Tbsp white wine vinegar or rice wine vinegar
1 1/2 tsp sugar
1 1/2 tsp Asian sesame oil
canola oil for stir frying
3 cloves garlic, minced
1-2 Tbsp grated ginger
1 lb skinless, boneless chicken breast or tofu cut into small cubes
4 scallions, sliced, divided

1 c low sodium vegetable broth (optional)
2 cups of assorted vegetables - asparagus, red peppers, carrots, broccoli (stems and florets),
  water chestnuts


Directions:
1) Cook the rice according to directions.

2) In a small bowl, whisk together the hoisin sauce, vinegar, sugar and sesame oil.  Set aside.

3) Heat the oil in a large nonstick wok.  Add the garlic and ginger and stir fry briefly.  Add the
chicken or tofu and stir fry until almost cooked through. Stir in all but 2 Tbsp of the scallions and cook                     1 minute more, until the scallions wilt.  Remove from heat.

4) Stir fry the vegetables in canola oil or simmer in vegetable broth until desired tenderness - 3-5 minutes.
Drain broth.

5) Add the vegetables, chicken or tofu, and sauce to the same bowl.  Toss until all is evenly coated with the sauce.  Garnish with the reserved scallions.

Enjoy!