This is one of my favorite dishes. I love Asian flavors and by cooking this myself I know exactly what's in it and can add the veggies that I like best. You can totally tweak this rice from being low carb to practically no carb by swapping rice to cauliflower rice.
Servings: 4-6
Ingredients:
For the chicken:
Split chicken breast skin removed
1 tsp Chinese five spice
1 tsp ground ginger
1 tsp cardamom
1 tsp garlic powder
salt & pepper
1 tablespoon olive oil
For the rice:
3 cups cooked brown, black, or cauliflower rice
2 cups shredded brussel sprouts, red cabbage or savoy cabbage
1 tbsp olive oil
2 cups onion, finely chopped
1/2 tsp grated ginger
1 medium pepper, julienned
4 or 5 greens onions, sliced lengthwise and cut into strips 1/4 cup
Toasted sesame seeds
For the Sauce:
3 tablespoons Tamari
2 tablespoons olive oil
2 tablespoons toasted sesame oil
1 tablespoon apple cider vinegar
Directions:
Pre-heat oven to 350 degrees F
Lightly coat chicken with olive oil. Mix all spices together and rub onto chicken. Cook for about 50 minutes or until internal temperature reaches 160 degrees.
Mix together all ingredients for the sauce and set aside.
Add olive oil, onion and ginger to pre heated skillet. Cook for five minutes, stirring occasionally.
Add cabbage or brussel sprouts, red pepper and green onion and cook for another 5 minutes. Add rice, sauce and sesame seeds to the veggies and mix well.
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