½ cup dry brown rice
1 Tbsps. coconut oil
1 lb. boneless, skinless chicken breast cut into 1 inch cubes
1 cup chopped raw cabbage √
1/2 cup zucchini or mexican squash, cut into rounds and quartered √
1/2 cup carrots, sliced √
1/2 cup broccoli florets cut into pieces √
1 small green bell pepper, seeded and sliced into thin strips √
2 tbsps. Chopped onion
2 Garlic cloves, minced
1 tsp. minced fresh ginger or ½ tsp. ground ginger
2 to 3 Tbsps. Soy sauce (reduced sodium)
Pepper to taste
1/2 tsp crushed red pepper flakes (optional)
Directions:
Cook rice according to package directions and set aside.
Heat coconut oil over medium-high heat; add chicken and season with pepper. Cook about 4 to 7 minutes, or until the chicken begin to brown. Reduce heat to medium; add garlic, onion, carrots, and bell pepper, cook for 3 to 4 minutes, stirring well. Add broccoli, zucchini and cabbage, stir well; finally add ginger, red pepper flakes (optional), and soy sauce, cook for 3 more minutes or until chicken meat is no longer pink in center and juices run clear. Serve over rice.
* Teaspoon
** Tablespoon
√ Washed and disinfected