Chicken Rice Bowl
I've been wanting to make a stir-fry for awhile and came across a recipe recently that gave me some inspiration. I wanted it to be simple, so there was not an-ingredient filled sauce that proved impossible for Ry to eat. Although we haven't challenged chicken since his last allergy testing showed it negative, I made this recipe with the hopes he can eat it in the near future.
I used Bragg's Liquid Aminos and sea salt to flavor this dish. It came out great. The garden fresh snow peas were a huge addition. Plus, they were what kicked me into gear to make the dish. A variation of stir-fry had been rambling around in my head, but when my father-in-law gave me a bag of snow peas harvested from his garden, I decided I had no choice, but to make stir-fry. I'm glad I did. For the boys, I mixed together ground turkey breast, chopped kale leaves, Bragg's, carrots and brown jasmine rice. It was their very own, special stir-fry. We all ate our servings up, with little leftovers to be had. Enjoy!
Chicken Rice Bowl
2 cups brown jasmine rice, cooked
1 pound boneless chicken breast
1 Tablespoon palm shortening
1 Tablespoon garlic, minced
2 green onions
1 red bell pepper
1 green bell pepper
2 large handfuls of snow peas
1/2 teaspoon sea salt, to taste
4 teaspoons Bragg’s Liquid Amino
Chop the chicken into 1-inch chunks. Heat large pan over medium heat, add palm shortening and minced garlic. Add chicken and green onions and cook for about 7-10 minutes. While cooking, chop bell peppers into small chunks, then add them and snow peas to cooked chicken. Mix well. Pour Bragg’s and sea salt over food, thoroughly covering. Cook for a 2-3 minutes, then turn heat down to simmer. Add cooked brown jasmine rice. Enjoy!