Chicken & Veggie Rice

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen! Our friend Sharon Stroud joined News On 6 at Noon to show us how to make a healthier version of chicken fried rice

Ingredients

1. ½ pound chicken breast, cut into bite-sized pieces
2. 2 cups cooked brown basmati rice         
3. Small sweet onion, diced
4. 2 stalks celery, diced                                 
5. small red bell pepper, diced
6. 1 cup snow peas                                        
7. 1 baby bok choy, diced
8. 1 cup small broccoli florets                       
9. 1 cup diced portabella, baby bella, or shiitake mushrooms
10. 1 cup of shredded Napa cabbage or red cabbage
11. ½ cup matchstick cut carrots                    
12. tamari soy sauce or coconut aminos
13. 2 tbsp. coconut oil or toasted sesame oil

Directions

Toss chicken with a small amount of tamari. Set aside.

Sauté vegetables except for carrots in oil on medium heat, until crisp-tender, about 5 to 7 minutes. Remove from skillet and add chicken and cook until done, about 4 to 5 minutes.

Add cooked veggies, carrots, and rice to skillet and mix well and heat through.

Add tamari to taste.

Serves 4.