2 Tbsp canola oil
1-2 Tsp Chinese Five Spice*
3 chicken breasts (about 1 lb.) – cubed into bite size pieces
1/2 red bell pepper, sliced thin
1 cup shredded carrots
1 cup broccoli crowns
3 scallions cut on the diagonal
4 stalks asparagus, trimmed and cut on the diagonal
3/4 cup water
2 Tbsp low sodium soy sauce
2 Tsp cornstarch
1 Tsp crushed Red Pepper Flakes*
1/4 cup unsalted peanuts
2 cups cooked basmati coconut rice – 4 servings, 1/2 cup each
Preheat a large skillet to medium high. Cut chicken into bite size cubes and season liberally with Chinese Five Spice. Add the canola to the pan and heat. Add seasoned chicken to the pan and cook evenly.
Just as the chicken starts to change color add bell pepper, carrots, broccoli and asparagus. As vegetables soften add water, soy sauce, red pepper flakes and peanuts. Bring pot to a boil, then reduce heat down to a simmer. Cover and let finish cooking for about 5-10 minutes. Serve over rice and top with scallions.
Directions for rice:
Combine 1 dry cup basmati rice with 1-3/4 cup light coconut milk in a microwave safe bowl. Cook on high for 5 minutes and then 15 minutes at 50% power. Let stand for 5 minutes, fluff with fork
Serves: Serves 4
*Available at Zest!
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