2 tablespoons canola oil
1 teaspoon fresh ginger, grated
2 garlic cloves, grated
1 lb. boneless, skinless chicken breasts, cut into bite size pieces
1/2 teaspoon red pepper flakes
2 cups snow peas or sugar snap peas, trimmed
1/4 cup low-sodium soy sauce
1/4 cup low sodium chicken stock
3 cups brown rice, cooked
4 green onions, chopped
2 tablespoons sesame seeds
Heat the oil in a large skillet over medium heat. Saute the ginger and garlic for 1 minute. Add the chicken, no salt seasoning and pepper. Cook for 5-6 minutes or until the chicken in no longer pink inside. Add red pepper flakes ad snow peas or sugar snap peas. Cook for 3-4 minutes. Mix in soy sauce and chicken stock. Cook 1 to 2 minutes, thoroughly coating chicken and vegetables.
Serve chicken and vegetable mixture over brown rice. Garnish with green onions nd sesame seeds.
Sponsor: Intermountain Medical Center Heart Institute
