Chicken and Broccoli Stir Fry

True wisdom lies in gathering the precious things out of each day as it goes by 

E.S. Bouton

Asian Chicken Stir Fry with Brown Rice 

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 cashews or peanuts and sesame seeds.

Recipe serves 3-4 

Ingredients:

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

• 1/4 cup chicken broth (low sodium) 
• 1 cup broccolini or broccoli florets
• 1-2 cups sugar snap peas or 1 cup halved cherry tomatoes
• Optional red pepper flakes or Sriracha Sauce

Directions:

• Cook rice to equal 4 cups. Set aside to keep warm. 
• 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. Sauté on medium-low heat for 10-12 minutes, covered, stirring occasionally. Uncover and add in the rest of the stir fry sauce and chicken broth.  
• If using snap peas in a colander add a tray of ice cubes. Blanch sugar snap peas by bringing water to a boil in a saucepan, add and boil for 1 minute. Drain peas in a colander with ice.   
• Add in cut broccolini or broccoli florets with blanched sugar snap peas or tomatoes and stir fry 3-4 minutes more with chicken mixture.
  
• To serve fill bowl with cooked rice or noodles and top with chicken stir fry mixture. Sprinkle with chopped cashews or peanuts. 

ENJOY YOUR TUESDAY😊