Easy Stir Fry Chicken Rice Bowl

 Easy Stir Fry Chicken Rice Bowl 

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

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 milder, 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 tablespoon of toasted sesame oil
• 2 large chicken breasts, diced or beef cubes
• 1/2 cup green onions, diced
• 3 tablespoons 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 with 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. Sauté on medium-low heat for 10-12 minutes, covered, stirring occasionally. Uncover and add the rest of the stir-fry sauce and chicken broth.
• 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 the cut broccolini florets and blanched sugar snap peas, and stir-fry for 3-4 min more with the chicken mixture.
• To serve, fill a bowl with rice or cooked udon noodles and top with the chicken stir-fry mixture