2 (8 oz) chicken breasts, pounded thin and sliced into thin strips
1 cup red kidney beans, drained
2 cups broccoli florets, blanched
2 cups sweet potato, match-stick cut
1 cup red bell peppers, thinly sliced
2 tbsp grapeseed oil
2 tbsp sesame oil
1/4 cup low-sodium soy sauce
2 tbsp fresh garlic, chopped
2 tbsp fresh ginger, chopped
2 tbsp sesame oil
2 tbsp sriracha
2 tbsp rice wine vinegar
1 tbsp agave honey
In large non-stick pan on high heat, add oil and begin to sauté chicken strips until golden brown for 4-6 minutes (do not crowd pan or layer chicken). Remove chicken and place on plate to rest.
\r\n\r\nAdd bell peppers, sweet potatoes, broccoli and kidney beans, and quickly sauté for 3-4 mins.
\r\n\r\nWhisk all sauce ingredients together and add sauce and chicken back to pan (with juices). Toss until coated.
\r\n\r\nPour over prepared brown rice and enjoy!
