Ingredients:
1 1/2 lbs Free Range Organic Chicken Tenders (or breasts)
1 1/2 cups brown rice (the one I used here is a brown rice blend)
1 head green or purple cabbage
5-6 small to medium organic carrots
1 head organic broccoli (I like to use the pre-cut package from TJ's to save time!)
3 tbs. Stir fry oil or other suitable high temp oil (not olive!)
Any other organic veggies your family enjoys!
For the Sauce:
2 tbsp. Hoisen sauce
1 tbsp. Dijon mustard
2 tbsp. Apple cider vinegar
3 tbsp. Honey (raw if possible)
2 or 3 cloves of crushed garlic
I have a wok and I totally love it! It works perfect for this recipe but if you don't have one you can still make it using a large saute pan.
Steps:
1.Steam rice
2.Mix sauce ingredients in a small bowl and whisk until mixed thoroughly
3.Chop chicken into chunks
4.Chop all veggies to desired size
5.Add oil to your wok or pan
6.Start cooking chicken first with some of the sauce
7. Once chicken is almost cooked through, add carrots, broccoli and a little more sauce
8. When carrots and broccoli are almost done add the cabbage and the already cooked rice with remaining sauce.
9. The cabbage only takes a few minutes to get soft, and you want to be careful not to let it get soggy.
10. Mix up, serve and enjoy!
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| Almost done... |
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| Ready to Eat! |
This recipe is really easy to modify using any veggies your family likes. Onions, bell peppers, and spinach or bok choy all work really well with it too. The amounts I have listed in the ingredients here are for a HUGE batch, plenty for leftovers. You can just adjust down or up depending on how much you want to make. For me, cooking is all about experimenting. The sauce is a creation I just came up with one day. I think its fun to make modifications to recipes, so if you don't have all the ingredients or you want less garlic and more honey, its definitely easy to change. Hope you all enjoy!
Much love,
Lisa
