Ingredients
Prep
- 4 boneless chicken breast
- 1/2 t salt
- 1/4 t black pepper
- 1 bell pepper any color
- 8 oz can sliced water chestnuts
- 8 oz broccoli florets
- 8 oz sugar snap peas
- 1/2 C frozen chopped onions
- 2 C chicken broth
- 1/4 C liquid aminos or soy sauce
- 2 T apple cider vinegar
- 2 T honey
- 1 T minced garlic
- 1/2 t fresh minced ginger
- 1/4 t crushed red pepper flakes
On Cooking Day
- 2 T olive oil
- 2 T cornstarch
- 1/2 C slivered almonds
- 2 bags frozen brown rice steamers
- 10 C salad greens
Instructions
To Assemble
- Cut chicken into bite size pieces and add to large zipper bag. Season with salt and pepper.
- Slice bell pepper and drain water chestnuts. Add to a separate large zipper bag along with broccoli, sugar snap peas and onion.
- Mix last 7 ingredients in a bowl. Reserve half of the liquid in a container with a lid. Pour the remaining half of sauce over chicken and vegetables. Zip bags and shake to mix.
To Cook
- Heat olive oil in a large skillet (or wok) over medium-high heat. Add chicken (discarding marinade) and cook, stirring occasionally until cooked through, about 5-7 minutes. Add vegetables and cook, until crisp tender, about 5 minutes.
- Mix reserved sauce and cornstarch until blended and add sauce to skillet. Increase heat to high and cook until sauce has thickened. Remove from heat and stir in almonds.
- Cook rice according to package directions. Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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