Eyebrows were raised when my guys’ favorite kitchen novelist plated this pretty meal. Why? It wasn’t because of the broccoli, red bell pepper, or even the pine nuts. The perpetrator: currants, those teesnsy-weensy raisin-y bits of sweet indulgence. The verdict: thumbs up with the exception of Junior Too who scooted the currents aside and, otherwise, mightily enjoyed his dinner.
4 tbsp olive oil, divided
3 large chicken breasts (about 1-1/2 lbs), sliced thin into bite-sized pieces
8 oz broccoli florets, coarsely chopped
1 red bell pepper, seeded and sliced thin into bite-sized pieces
lemon zest of one lemon
1/2 cup currants
1/4 cup pine nuts
1/4 tsp red pepper flakes
1/4 cup reduced-sodium soy sauce
1) To large skillet add 2 tbsp olive oil (reserving 2 tbsp); heat over medium; add chicken and, stirring occasionally, cook 7-8 minutes until just cooked through; transfer chicken to bowl and set aside
2) Wipe skillet clean, return to heat, and add reserved 2 tbsp oil; when oil is hot, add broccoli, red bell pepper, and lemon zest; stirring often, cook 5 minutes; stir in currants, pine nuts, and red pepper flakes and cook 3 minutes
3) Add chicken and soy sauce to skillet and, stirring often, cook 3 minutes; remove from heat and divide between 4 plates; serve with additional soy sauce and enjoy!