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Chop n’ Wok Agave Chicken With Brown Basmati Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients you’ll need per serving:

4 oz. chicken breast-cut into bite sized pieces

1/4 cup brown basmati rice-steamed

1/4 cup yellow onion-chopped

1 clove fresh garlic-minced

1 cup Napa cabbage-chopped

1 cup Bok Choy-chopped

1 button mushroom-chopped

1/4 cup red bell pepper-chopped

1/4 cup green bell pepper-chopped

1 scallion-chopped

1 tsp. canola oil

1/4 tsp. sesame oil

2 tbsp. water

1 tbsp. rice wine vinegar

1 tsp. Bragg Amino Acids

1/8 tsp. star anise-ground

1 tsp. Blue agave

Kosher salt and fresh ground pepper to taste

How to prepare:-you can use a wok if you have one. If you don’t, a non-stick skillet can be used.

Steam the brown rice.  If you have a rice cooker, start the rice cooker and when the cooker is done and sets to warm, start the dish.

Heat pan to medium high. Add oils and heat for a minute, until oil become hot, but not smoking. Add half the onion and garlic and chicken. Stir fry until chicken is cooked through. Remove from the pan. Add the other half of the onion, garlic, and all the vegetables to the pan. Add water and stir fry for 2 minutes. Add more water if necessary-just enough to keep the vegetables steaming and not sticking to the bottom of the pan. Add the chicken back to the pan and stir. Add the rice wine vinegar, Bragg amino acids, star anise, blue agave, salt and pepper. Serve over the brown rice.

 

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