Today I’d like to share a recipe my wife and I tried out today for Chinese Chicken on Rice.  You can have this on brown rice, or white rice, or even Chinese noodles if you prefer.  Of course, brown rice would be the healthier choice.

Although it’s not listed in the recipe below, I like to sprinkle sesame seeds on my plate as I love their taste and they add Calcium to your diet.

Here’s a picture of what it looks like:

• 4 pcs – Skinless, Boneless Chicken Breast (Cut Into Julienne Strips)
• 1 cup – Rice (Preferably Brown)
• 2 cups – Water
• 1/2 tsp – Sea Salt
• 2 Tbsp – Extra Virgin Olive Oil
• 2 cloves of Garlic (Minced)
• 3 cups – Broccoli Florets
• 2 cups – Mushrooms (Sliced)
• 1 Small Zucchini Squash (Sliced)
• 1 cup – Carrots (Sliced)
• 1 cup – Green Onions (Chopped)

MARINADE:

• 2 Tbsp – Extra Virgin Olive Oil
• 1 Tbsp – Ginger Root (Minced)
• 2 tsp – Bragg Liquid Amino’s (Or Soy Sauce)
• 1 clove Garlic (Minced)

(1) Combine all marinade ingredients, along with the julienned chicken breast strips into a covered container and place in the fridge to marinade for approx. 1 hour.

(2) Prepare rice or brown rice as per your favorite method.

(3) In a large skillet or wok heat the olive oil along with the garlic.  Add marinated chicken and sauté until chicken is no longer pink.  Stir in chopped vegetables and cooked until they are slightly soft.  Remove from heat.  Serve over rice.

Calories: 450 , Fat: 17g, Carbs: 47g, Fiber: 5g, Sugar: 4g, Protein: 30g

*Please be advised that the nutritional information is approximate.  I am currently using a software package which you type in all the ingredients and it calculates the calories, fat grams, carbs etc., but I make no guarantees that the nutritional info is 100% accurate.  It’s what the software is telling me so that is what I’m reporting to you.