CHINESE CHICKEN & RICE
Ingredients:
- 3 chicken breasts, cut into julienne strips
- 2C water
- 1c brown rice
- 1/2 tsp sea salt
- 2TBSP olive oil
- 2 cloves of garlic, minced
- 2C broccoli florets
- 1C mushrooms, sliced
- 1 can water chestnuts, sliced (1/2c)
- 1C sliced carrots
- 2 bunches green onions, sliced


Marinade:
- 2TBSP olive oil
- 1TBSP minced ginger root
- 2tsp low-sodium soy sauce
- 1 clove garlic, minced

Directions:
Combine marinade ingredients. Place chicken in marinade and let stand for at least 1 hr. in refrigerator.
Pre-heat oven to 350'F. Spray casserole dish, add rice, water and salt. Cover and cook for 40-60 min. or until liquid is absorbed.
When you have about 30 min. till your rice is done, chop all your veggies.
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. Add the cooked vegetable mixture to the rice when it is finished baking and serve! Makes 6 1C servings. (We had about 2 C left over from my family of 5).

Nutrition: 269 cal, 6g fat, 30 carbs, 380mg sodium, 3g fiber, 12g sugar, 21g protein


I give this dish **** (4 stars). It was easy to cook and really tasty in a light way. I loved the fresh ginger in it. My boys added extra sauce though and I'm ok w/ that- they all came back for seconds!!