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Chicken and Spring Vegetables over Steamed Brown Rice

Chicken and Spring Vegetables over Steamed Brown Rice

Servings

4
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Ingredients

3 tbsp. low-sodium soy sauce
3 tbsp. water
3 tbsp. dark brown sugar
1 tbsp. sesame oil
2 cloves garlic, peeled
1 large carrot, peeled and roughly cut
1 medium yellow onion, peeled and roughly cut
1 lb. boneless skinless chicken breast, thinly sliced
5 asparagus spears, cleaned and sliced into 1/2 inch lengths
1/4 cup green cabbage
1 cup frozen peas, thawed
2 cups steamed brown rice, cooked and kept warm

Instructions

  1. Place the soy sauce, water, sugar, oil, garlic, carrot and onion in the 72 oz. Pitcher and blend until the vegetables are well-chopped.
  2. Heat a large sauté pan or wok over medium-high heat and add the blender mixture. Stir often and heat for 3 minutes.
  3. Add the chicken and heat for 2-3 minutes, stirring often.
  4. Add the asparagus, cabbage and peas and continue cooking until the chicken is cooked through completely with no pink remaining and vegetables are tender-crisp. Serve right away over steamed brown rice.

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