Lesson #3: CHICKEN VEGGIE STIR FRY
CHICKEN VEGGIE STIR-FRY
INGREDIENTS
- 170g cooked skinless chicken breast
- 150g cooked brown rice
- 1⁄2 cup snap peas
- 1⁄2 cup broccoli
- Bragg’s Liquid Aminos (soy sauce alternative)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Red Pepper flakes to taste
DIRECTIONS
Chop veggies into smaller pieces and sautee
in skillet at medium heat in Bragg’s Liquid
Aminos, garlic powder, onion powder & red
pepper flakes. Once thoroughly sautéed
(about 3-4 minutes) add ‘shredded’ chicken
(torn apart into thin pieces) and rice to pan.
Continue to mix so entire dish is coated in
seasoning and sauce blend. Remove from
heat and enjoy with or without added hot
sauce.