Ingredients:1 cup brown riceChicken:12 oz of boneless skinless chicken, diced1 tbsp low sodium soy sauce1 tsp Japanese rice wine.Sauce:2 tbsp low sodium soy sauce2 tbsp water1tsp agave nectar1/4 cup balsamic vinegar1/2 cup low sodium chicken broth1 tsp toasted sesame oilAdditional:1 tbsp toasted sesame oil6-10 dried red chilis, cut half and seeded - I used 8 chile de arbol**Make sure you wear gloves while handling chiles or be very, very careful and immediately wash your hands to get the oil off. I did this and a few of my fingers still burned a little for about an hour.1 large red bell pepper, diced1/2 large onion, diced6 cloves of garlic, sliced thin1 inch of ginger peeled and sliced thinDirections:Put on rice to cook.Soak chicken in soy sauce and rice vinegar. Mix together sauce and set aside.Pour sesame oil into a pan and heat up chiles for about 2 minutes.Pour in chicken and spread around the pan to cook evenly for 2 minutes.Mix in remaining ingredients and cook until chicken is done and veggies are at desired texture. Pour in sauce and reduce for about a minute.Serve over rice.
Nutrients from Clean Eating for 3/4 cup cooked rice and 1 cup of chicken mixture:Calories: 410Fat: 9gCarbs: 51g - just reduce the rice to get this lower which is what I did.Sugars: 6gProtein: 27gHappy Wednesday!!