Recommended
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
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!
\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!