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Soy Sauce Chicken

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)


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

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