Ingredients
The following ingredients have 4 Servings
- 1 pound chicken breast (chopped into 1 inch pieces)
- 1 green bell pepper (diced into 1 inch pieces)
- 1 red bell pepper (diced into 1 inch pieces)
- 1 yellow bell pepper (diced into 1 inch pieces)
- 1 orange bell pepper (diced into 1 inch pieces)
- 1 tbsp extra virgin olive oil
- 2 tbsp minced garlic
- 1/8 cup gluten free low sodium soy sauce
- 8 ounce water chestnuts (drained)
- 8 ounce bamboo shoot (drained)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp basil leaves
- salt and pepper to taste
- 1 cup brown rice (I used Minute Instant)
- 1 cups water
Instruction
- In a large sauté or stir-fry pan, add extra virgin olive oil with minced garlic and bring to medium heat.
- Cook 2 minutes then add bell peppers. Cook 5 minutes.
- Then add chicken with salt & pepper. Stir to combine. Cook 5 minutes, stirring frequently until the chicken is cooked through.
- While the chicken cooks, add water to a separate pot and bring to a high heat for the rice. Once boiling, add rice to the pot and reduce to medium-low heat. Cook 5 minutes and fluff with a fork.
- Add soy sauce, bamboo shoots, water chestnuts & seasonings to the chicken pan. Stir and reduce to low while the rice cooks.
- Serve immediately topping brown rice with the chicken stir-fry.
