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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Asian-style chicken and vegetable stir fry served over brown rice. Ingredients:
1 cup brown rice |
1 1/2 lbs boneless skinless chicken breasts, cut into juilienne strips (1 1/2 x 1/4 ) |
3 carrots, peeled and thinly sliced |
2 cloves pressed garlic |
1 1/2 bunches chopped scallions |
3/4 thinly sliced red bell pepper |
1 1/2 tablespoons oil |
1/4 cup soy sauce |
1/2 cup chopped celery |
1 cup leftover chopped vegetables (any kind) |
3/4 teaspoon white pepper |
3 tablespoons cilantro |
toasted almond, if desired |
Directions:
1. Prepare 1 cup brown rice according to package directions.
2. Meanwhile, in a large skillet or wok, sauté chicken, carrots, garlic, chopped scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.
3. Add soy sauce, celery, leftover veggies, white pepper and cilantro.
4. Mix all ingredients together, cover and simmer for 5 minutes.
5. Serve on brown rice.
6. Sprinkle with toasted almonds, if desired.
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