This recipe was adapted from “Whole Grains Every Day Every Way” by Lorna Sass.  If you are intrigued by whole grains and looking for ways to incorporate them into your life - this is a fabulous book.  It’s taught me so much already - and I have tons yet to learn!

Her recipe is called Brown Rice with Stir-Fried Beef and Vegetables.  I used chicken and kept the recipe incredibly simple by just using Scallions (Green Onions) as the vegetable ... and it’s garnished with roasted peanuts!!

Here’s how I put this together: ... this made enough for 2 meals ... so just double, triple, etc., for your needs.

  1. -1 boneless, skinless chicken breast

  2. -1 Tablespoon soy sauce (low sodium if you have it)

  3. -1 teaspoon minced ginger (I used ginger from a jar that I keep in my fridge)

  4. -Pinch Red Pepper Flakes, optional

  5. -2 Tablespoons peanut oil - I used a high heat Safflower oil

  6. -3 or 4 scallions, sliced on the diagonal - keep green and white parts separate

  7. -1/2 teaspoon toasted sesame oil

  8. -1 cup cooked Basic Brown Rice

  9. -2 Tablespoons roasted, salted peanuts

With a sharp knife, cut the chicken into very thin strips.  Place the strips in a bowl.  Drizzle 1/2 Tablespoon of the soy sauce on top and add the ginger and red pepper flakes, optional, - stir to distribute.  Set aside for 15 - 30 minutes.

Set a large wok or skillet over high heat.  And yes - I do mean high heat.  You can see from the picture above that my skillet was above 450 degrees.  That’s why you must use an oil that can withstand the heat - otherwise, you’ll have a little smoky mess on your hand!  And turn your kitchen exhaust fan on too.

When the oil is sizzling hot, add the chicken (and scallion whites).  I allowed my chicken to set undisturbed for about 20 seconds to get a little crust on the edges.  Then stir until the chicken is no longer pink - just a minute or two - avoid overcooking.  Transfer the chicken and scallions to a plate.

Reduce the heat to medium - I was shooting for 350 degrees, it was a little higher than that.  While the skillet is “cooling” - mix 1 - 2 Tablespoons of water, the remaining 1/2 Tablespoon of soy sauce, and the sesame oil in a small bowl.  Pour into the skillet.  Scrape up any brown bits sticking to the bottom and sides of the skillet or wok.  Stir in the rice.  If the rice is really cold and hard, cover with a lid, and reduce the heat to low and cook until heated through.  Add more water if needed.

When the rice is heated through and the sauce has reduced and thickened slightly, stir back in the chicken and scallions.  Cook until just heated through.  Stir in peanuts - or garnish on the plate.  Then garnish with the green parts of the sliced scallions.  ENJOY!!!!