Tuesday, June 22, 2010

Stir-Fried Chicken and Chinese Vegetables

1/2 c. Chicken broth
1/2 Tbsp. soy sauce (or 1/4 Tbsp. liquid aminos and 1/2 Tbsp. water)
2 garlic cloves, minced,
1 1/2 tsp. minced peeled fresh ginger
1/2 tsp. salt
2 c. chopped chicken
2 tsp. canola oil (coconut oil would also work fine)
3 c. chopped bok choy
1 red bell pepper, seeded and cut into 1-inch squares
1/2 small white onion, chopped
1/2 carrot, thinly sliced
1 cup snow or snap peas
1/4 c. drained canned sliced water chestnuts (optional)
8 oz. sliced mushrooms
cooked barley, quinoa, and brown rice

Cook chicken how you would like. I cooked mine on the stove in a saucepan with a little water. That way I already had broth for the next step.

Combine broth, soy sauce, garlic, ginger, and salt in a small bowl.

In a large nonstick skillet, heat the oil. Cook the bok choy, bell pepper, onions, and carrots for 3 minutes. Add broth mixture along with peas, mushrooms, and chicken. Reduce heat and continue cooking and stirring frequently for about 3 minutes. Add water chestnuts and cook for 1 minute longer, or until they are heated through. Add salt and pepper to taste. There was excess sauce, which added more flavor to the the grain mixture. My family liked that:) One of my picky eaters came for seconds. :) It was a nice Summer dinner.

Serve over a mixture of 1/2 c. barley, 1/2 c. quinoa, and 1 c. brown rice cooked in 4 cups water. Cook until tender. If you have a pressure cooker it will cook in 17 min on high pressure.

Serves 4

This meal could easily be vegetarian if you eliminate the chicken and substitute a vegetable broth for the chicken broth. It would be delicious!

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