(Serves 3-4)

Ingredients:

1 c. long grain brown rice or germinated brown rice, rinsed (TruRoots is our preference)

Water

2-3 Tbsp. olive oil

2 chicken breasts, sliced into 1 inch pieces

½ c. green shallots, chopped

½ c. roasted almonds, chopped

1 Tbsp. fresh ginger, chopped fine

1 ½ c. broccoli, chopped (including sliced stems)

1 c. swiss chard, chopped

1 c. pac choi, chopped (separate chopped leaves from chopped stems)

Salt

Pepper

Cooking Instructions:

For rice:

Start cooking rice about 45 minutes before starting stir fry.  Rinse rice and place in pot along with water according to cooking directions on package.  Heat on medium to high heat until water begins to boil. Reduce heat and cook until water is absorbed by rice. Then remove from heat and cover allowing the rice to steam for 10-15 minutes.  

For stir fry:

Heat wok on medium to high heat.  Hot skillets work best for stir fry.  Add olive oil and chicken.  Salt and pepper chicken.  Stir chicken until it’s mostly cooked through.  A little pink in the middle is fine, since it will cook fully by the end of the stir fry.  Add shallots, almonds and ginger.  Stir for 1-2 minutes, then add broccoli and pac choi stems. Cook for 2-3 minutes or  until vegetables become tender, but still have a crunch to them.  Taste vegetables – you may wish to add more salt or pepper depending on your taste preference.  Add pac choi leaves and swiss chard 2-3 minutes before stir fry is done.  Serve over rice.