Stir Fried Chicken And Vegetables
|Brown rice||1 1⁄3 Cup (21.33 tbs)|
|Sesame oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Broccoli florets||3 Cup (48 tbs)|
|Parsnips||6 Ounce, cut into 2 1/4-inch strips|
|Onion||1 Medium, sliced|
|Red bell pepper||1⁄2 , cut into 1/4-inch-wide strips|
|Grated fresh ginger||1 1⁄2 Teaspoon|
|Minced garlic||1 1⁄2 Teaspoon|
|Red pepper flakes||1 Teaspoon|
|Chicken breast boneless skinless||10 Ounce, cut into 2 x 1/4-inch strips|
|Packed spinach||4 Cup (64 tbs)|
|Shiitake mushrooms||5 Ounce, trimmed and sliced to make 2 cups|
|Roasted cashews||1⁄4 Cup (4 tbs)|
|Japanese rice vinegar||2 Tablespoon|
|Reduced sodium soy sauce||1 1⁄2 Teaspoon|
1. Bring 3 1/4 cups of water to a boil in a medium-size saucepan. Stir in the rice, cover, reduce the heat to low and cook 40 minutes, or until the rice is tender and all of the water is absorbed; remove from the heat and set aside.
2. In a large nonstick skillet or wok, heat 1 tablespoon of the oil over high heat until hot but not smoking. Add the broccoli, parsnips, onion and bell pepper, and stir-fry 2 minutes, then add the ginger, garlic and red pepper flakes, and stir-fry another 2 minutes. Using a slotted spoon, transfer the vegetables to a large bowl; set aside.
3. Add the remaining oil to the wok or skillet. Add the chicken and stir-fry 1 1/2 minutes, separating the pieces. Return the cooked vegetables to the skillet and add the spinach, mushrooms and cashews. Add the vinegar, soy sauce and salt, and stir-fry 2 minutes, or until the mushrooms are just cooked and the spinach is wilted. Divide the rice among 4 plates and spoon the chicken and vegetables on top.