Here’s a recipe from SELF Magazine that I found via Kristen Leigh of Sweet Escape Yoga! I made a few alterations to the recipe – I’m using free-range chicken, jasmine rice instead of brown and not garnishing with peanuts.
Ingredients (1 serving)
Olive oil
1 boneless, skinless free-range chicken breast, cubed
1/2 cup uncooked jasmine rice
1/2 Tablespoons sugar
1 Tablespoons low-sodium soy sauce
1/2 Tablespoons rice vinegar
1/2 Teaspoons chili paste with garlic
1/2 teaspoon minced fresh ginger
Cooking spray
1/2 teaspoon dark sesame oil
1/3 cup matchstick cut carrots
1/4 cup thinly sliced red bell peppers
1/2 cups snow peas, trimmed
one pinch salt
Let’s Cook!
1. Start cooking rice in rice cooker.
2. Place 1/2 Tablespoon olive oil in a wok and heat over medium-high heat. Once oil is hot, add chicken cubes and cook until all sides have turned white and the center is no longer pink, about 7-10 minutes. Remove chicken from pan and set aside.
3. While the chicken is cooking, combine sugar, soy sauce, rice vinegar, chili paste and minced ginger in a small bowl.
4. Return the wok to the stove over medium-high heat. Add the carrots, bell peppers, snow peas and sesame oil, saute for 2 minutes.
5. Add the cubed chicken to the wok and saute for an additional 1 minute.
6. Add the soy sauce mixture to the wok and saute mixture for 2 minutes.
7. Dish the rice out onto a plate or bowl and spoon the chicken & snow pea dish over the rice.
8. Enjoy!
Note: If you would like the dish to be spicier, feel free to add more chili sauce to the soy sauce mixture.
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{ 2 comments… read them below or add one }
It looks beautiful!!
It was delicious too!