Put the following ingredients in a plastic baggie for marinade, add 1 lb chicken cut into julienne strips, and let stand for 1 hour in refrigerator:
2 TBSP extra virgin olive oil
1 TBSP minced ginger root (I leave this out--my kids don't like the taste)
2 tsp low sodium soy sauce or gluten free tamari
1 clove garlic, minced
dash hot pepper sauce
Meanwhile, preheat oven to 350 degrees. Spray a casserole dish with cooking spray. Add 1 cup brown rice, 2 cups water, and 1/2 tsp salt if desired. Bake for 40 minutes or until all liquid is absorbed.
Meanwhile, heat 2 TBSP olive oil in a large skillet and gently saute 2 cloves garlic, minced, until just fragrant. Add sliced chicken and saute until no longer pink. Add 1 1/2 cup chopped broccoli, 1 cup sliced mushrooms, 1/2 cup penny sliced carrots, and 1 cup chopped green onions and cook until just soft. Remove from heat. Add the cooked vegetable mixture to the rice when it's finished baking. Serve piping hot.
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