This is the perfect dish to make for weekday lunches or indulge in the evening for dinner. It is a well-rounded nutritious meal that is sure to satisfy. Perfect to make when craving your favorite take-out, but not wanting the guilt!
- 2 cups cubed chicken (1 inch)
- 1 cup forbidden rice (you can use whatever rice you prefer)
- 1 ¾ cups vegetable broth
- 1 ½ cups slivered yellow onion
- 1 ½ cups snap peas
- 2 cups chopped bok choy
- 8 oz can water chestnuts
- 2/3 cup sriracha
- ¼ cup honey
- 1 tsp toasted sesame oil
- 1 tsp minced ginger
- 1 tsp minced garlic
- 2 tsp chopped fresh chives (reserve extra for garnish at the end)
- Juice of ½ lime
- Salt and pepper
- Optional: in a dry pan, toast sesame seeds and chopped peanuts for added crunch
- In a small pot, add the rice, vegetable broth, salt and pepper. Turn the heat to medium high and bring to a boil. Once it has reached a boil, reduce the heat to simmer and allow to cook for 30 minutes until the liquid is absorbed and the rice is fluffy.
- In a large bowl, add the sriracha, honey, sesame oil, ginger, garlic, chives, and lime. Stir to combine and add the chopped chicken. Set aside.
- Coat a large skillet with olive oil. Add the onions, salt and pepper, and sauté on medium-high heat for 3-4 minutes.
- Add the snap peas and bok choy and sauté for 3 minutes.
- To the pan, add the chicken and all of the sauce. Cook until the chicken reaches an internal temperature of 165°F, approximately 10-14 minutes.
- Just before the chicken is done, add the water chestnuts to the pan.
- Once the chicken has reached its proper doneness, it is time to eat! Add a serving of the chicken and vegetables over the beautiful fluffy rice. Top with garnish and extra chives and enjoy!
Guest Blogger: James Madison Dietetics