Chinese Chicken & Rice

1 hour & 25 Minutes to Prepare and Cook

Ingredients

1lb boneless, skinless Chicken Breast, cut into julienne strips

2 C Water

1 C brown rice

1/2 tsp sea salt

2 tbsp Olive Oil

2 cloves garlic, minced

1.5 C Broccoli florets (I used more than this)
1 C sliced Mushrooms
1 small can sliced Waterchestnuts (drained)
1 C Carrots, sliced (I used frozen, already sliced, thawed)

3 or more chopped Green onion

Marinade:
2 Tbsp EVOO

1 Tbsp Ginger Root (I used powdered ginger)
2 tsp low sodium tamari or soy sauce

Dash hot pepper sauce (I didn't have any, so I used red pepper flakes)

Directions

Number of Servings: 6

1. Combine all marinade ingredients. Place chicken in marinade and let stand for 1 hour in fridge. Meanwhile, preheat oven to 350 degrees F. Prepare a 6 Qt (I used a smaller one) covered casserole dish with cooking spray. Add rice, water and salt and bake for 40 min or until liquid is absorbed. (I had to cook this for 1 hour and I upped the temp to 420 degrees for the last 30 minutes.)

2. Meanwhile, heat olive oil in a large skillet and gently saute garlic until just fragrant. Add sliced chicken and saute until no longer pink. Add chopped veggies and cook until just soft. Remove from heat. Serve piping hot over the rice.