0 hours 10mins
0 hours 30mins
3 Tbsp. Soy sauce
4 Small garlic cloves, finely minced
1 Tsp. Chinese five spice powder
1/4 Tsp. Crushed Calabrian chili flakes
1 Lb. Chicken thighs, cut into small pieces
2 Tbsp. Cornstarch
2 Tbsp. Canola oil
1 Cup Broccoli florets
1/2 Red bell pepper, cut into strips
1/2 Cup water chestnuts, sliced
1 Cup blanched baby carrots
3 Green onion, white/light green and dark green separated
1 Cup Fresh mango chunks
1 Cup Fresh pineapple chunks
2 Cups Brown rice, cooked and hot
4 Tbsp. Cashews
2 Tbsp. Toasted sesame seeds
5. Serve the mix on top of the brown rice and garnish with the sesame seeds, cashews and dark green part of the onion. Enjoy.
NOTES: This is a fast and delicious stir fry that gets a little heat from the chili flakes and a dose of sweetness from the pineapple and mango. There are lots of good for you veggies and brown rice and nuts for another healthy dose of protein and fiber.
Most of the work in this dish comes from prepping everything before the cook. You can make your sauce and cut your veggies hours and up to a day ahead. The cook time is fast and if you use that great product: 90 second brown rice, this is a piece of cake to pull together. Those 90 second rice packages found in the rice isle are cooked in the microwave in 90 seconds and really help out in the middle of the week.
Feel free to use your favorite veggies in this dish and/or use chicken breast if that is your preference. I like to blanch my carrots in boiling water for a couple of minutes to slightly soften them but that is my personal preference. The sprinkle of nuts can be nuts of your choice so have fun with this dish. It is colorful, tasty and good for you.
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