Chicken and Veggies w/Brown Rice

Ok - first off, put on some tunes, then start the Brown Rice according to package directions.


Generally it's 1c. of brown rice to 2c. water (1 T. butter and salt optional). Bring to a boil and then cover (tightly) and reduce heat to Low for 45 min - 1hr or until all water is absorbed - don't check it til at least 45 min.


While that's cooking, start to cook/brown the 'meat' on med/med-hi:


1-1lb package Boneless Skinless (Amish) Chicken Breasts - or 1 lb whatever meat/poultry/seafood you like (this recipe was originally for 24 Jumbo Prawns (shrimp) with Asparagus - and I loved the 'sauce' so much I just change ingredients to go with what I have on hand. The flavour reminded me of the Chicken w/Broccoli at the Asian place at the Mall I really liked. If you use Prawns/Shrimp it will obviously cook in only minutes, not as long as chicken, pork, or beef.


In a large non-stick skillet/wok - either sprayed for extra-non-sticky-ness or add 1-2T olive oil and cook chicken (meat) covered until done inside (cut and check that it's not or red/pink). I cooked/browned the 4 breast pieces from the package whole, then used 3 of the 4 to make the dish, reserving 1 large breast for a later meal/sandwich/nachos/pizza, etc. You may also chop the chicken breasts into chunks before you brown them, but IMO it's easier/cleaner just to cook them, then cut them up later while the veggies are cooking and re-add them.


While the chicken is cooking/browning:


Mix the sauce in a bowl:


- 1/2-1c. of water - depending on how much veggies you add - you want to steam them, plus you want some sauce to go over the rice - not a lot, or maybe you want more? Some cooks/steams off.


- 3 T. low sodium soy sauce (for you who don't buy soy sauce - it's about 5-6 of those packets leftover from your asian take-away)


- 2 t. granulated sugar


- 1-2 t. dry cooking sherry (take a cpla swigs for yourself if you're so inclined)


Chop (as many vegetables as you like to taste - I was cleaning out the fridge)


- 2T or more chopped/sliced fresh ginger (if you like more, chop more, if you like less, stick to 2T)


- 1 bunch (or less) of asparagus - this time I didn't have any - but when I have I cut/broke it up into 1-inch segements if you do (bite sized), or longer to taste. Break off the lower ends naturally where they snap to get rid of the woody ends first.


- 1 head or more of broccoli broken into bits - if you're like me, chop off the end of the stem and then chop the rest of the stem into slices/chunks too. Eeets gud 4 u! We like a lot of broccoli so I use lots.


- Portobello mushrooms - as many as you like, whole sliced, or chopped. (I used 5 large ones sliced)


- 3-4 ribs of celery chopped into bite-size chunks.


- 1/2 onion - sweet or white chopped into chunks or strips/slices - however you like.


- garlic, water chestnuts, sliced carrot, baby corn, peapods, or? up to you... toss in the proverbial kitchen sink if you like.





Anyway, I added the onion, broccoli stems and celery to the chicken as it cooked in the oil - covered - to steam/keep the heat in and cook faster.


Then remove the chicken and add in the other/rest of the veggies and add the sauce, cover and steam for a few minutes til done to taste - if you like them al dente, go just minutes, if you like them more done, they will cook down as they sit while rice finishes.


While the veggies are steaming/cooking in the sauce, cut the chicken into chunks and then after the veggies have steamed for a few minutes, add it back in. Give it a good stir so some of the sauce gets into the chicken.


Cover and let simmer on low while rice finishes.


If you like a thicker sauce - then mix 1-2 T of cornstarch with 1/4-1/2 c. water, then add to the veggies before adding the chicken back in. Stir well, add in the chicken and let thicken - takes about 3-5 min.


Otherwise, keep chicken and veggies on low or warm until the rice is done.


The whole process should cook in the time the rice is cooking - about 45 min - 1 hr tops.


Serve over brown rice - makes about 3 servings.


Enjoy!


**Note** I don't add any extra salt, as I feel there is plenty in the soy sauce - so if you like more - add more, or don't use low-sodium soy sauce. I prefer to taste the foods, not salt. I also don't add salt or butter to the rice. If I would, I use unsalted butter anyway. This meal is really good and tasty if you are watching your fat/sodium intake - as we all should.