12 oz Chicken,
cut into strips
1 ½ cup Brown
Rice, cooked
1 ½ cup Carrots,
shredded
1 cup Onion,
chopped
1 cup Mushrooms,
sliced
2 TBLspoon
Soy Sauce
3 TBLspoon
Sesame Seed Oil
Non-stick
Spray Oil
Seasoning Mix
1 TBLspoon fresh Ginger, peeled and chopped
1 lg clove Garlic, lightly mashed and peeled
1/8 teaspoon Fennel Seed
1/8 teaspoon Cinnamon
1/8 teaspoon dried Orange Rind
Salt and Pepper as desired
Directions
Spray
large skillet or wok with Non-stick Spray Oil and add Sesame Seed Oil. Heat over a low flame until very hot. Place Chicken strips in Oil with Seasoning
mix and heat until almost done. Add Onion,
Carrots and Mushrooms, stirring frequently for 3 to 5 minutes. Add cooked Rice
and mix well. Sprinkle mixture with Soy Sauce
and cook for about 10 minutes or until vegetables have softened. Measure 4 oz
of chicken into each of 3 dishes. Add 1
c of vegetable to each dish and serve.
Serves
3.
Abstinent Measuring
Each serving = 1 protein, 1 vegetable, 1 grain
and 1 teaspoon oil
*contribution from Area
II Cookbook 2004
1 comment:
I tried this & it was very tasty. However the 2nd time I tweaked it a bit. The cinnamon was too strong the first time, so I reduced it to half the suggested amount, I didn’t use the fennel seeds or the orange; but I did add pepper flakes.
Also, I cooked the chicken and veggies separately so I could weigh and measure everything more accurately. Instead of shredding the carrots I cubed them. Fo more veggies I boiled some cabbage and added chives, made a nice lunch. :)
Cindy L., Long Beach, CA
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