Asian Chicken Stir Fry Rice Bowl

Cook's Notes:Protein rich chicken and fresh veggies tossed with a flavorful Asian style sauce. Serve the stir-fry over steamed brown rice, cellophane or udon noodles. Garnish with diced green onions, chopped cashews or peanuts. 

Broccolini is not baby broccoli even though it may look like it. This lanky vegetable is a hybrid; first created in 1993, it’s a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible.

Compared to the bitter flavor of regular broccoli, Broccolini is more mild, with a sweet, earthy taste. And while it can be eaten raw, Broccolini is best when cooked. It can be sautéed, steamed, roasted, and grilled. It's a winter vegetable.
Asian Chicken Stir Fry Rice Bowl
Recipe serves 3-4 
Ingredients:

• 4 cups cooked brown rice
• 1 TB. toasted sesame oil
• 2 large chicken breasts, diced
• 1/2 cup green onions, diced 
• 3 TB. sesame seeds
• 1 cup matchstick carrots
• 1 cup mini sweet red peppers, diced
• 3 garlic cloves, minced
• 3/4-1 cup Kung Pao Stir-Fry Sauce, divided (readily available Asian aisle- grocery store) 

• 1/4 cup chicken broth (low sodium) 
• 1 cup broccolini
• 1-2 cups sugar snap peas
• Optional red pepper flakes or Sriracha Sauce
• Garnish salted cashews or peanuts

Directions:

• In a wok or a large skillet pan heat sesame oil and add 1/3 cup stir fry sauce, chicken pieces, carrots, onions, peppers, sesame seeds and garlic. Saute on medium low heat 10-12 minutes, covered, stir occasionally. Uncover and add in rest of stir fry sauce and chicken broth.  
• In a colander add a tray of ice cubes. Blanch sugar snap peas by bringing water to boil in a saucepan, add and boil 1 minutes. Drain peas in colander with ice.   
• Add cut broccolini florets and blanched sugar snap peas and stir fry 3-4 min more with chicken mixture.
• To serve fill bowl with rice or noodles and top with chicken stir fry mixture. 

Remembering the profound words of Martin Luther King JR. January 2oth MLK Day