Wednesday, August 27, 2014

Chicken & Broccoli Rice Bowl

I ripped this recipe out of my Cooking Light March issue and made it vegan. I didn't have basil at the time so I totally omitted it. This was a flavorful dish that was quick to make and will become one of my go to's. I'm posting this over at the Virtual Vegan Linky Potluck, come on over see what else is cooking. Serve with vegan spring rolls for complete satisfying meal.
  • 1 cup uncooked long-grain white rice 
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon canola oil, divided 
  • 1 teaspoon dark sesame oil
  • 1 package Beyone Meat Chicken Strips, cut into 1-inch pieces 
  • 2 tablespoons Bragg's liquid aminos, divided
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 2 cups broccoli florets 
  • 1 medium red bell pepper, cut into 1-inch pieces 
  • 1/2 small sweet onion, chopped
  • 2/3 cup no-chicken chicken broth
  • 2 teaspoons cornstarch
  • 2 tablespoons fresh lime juice
  • 2 tablespoons dry roasted peanuts, chopped 

Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.

Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons canola oil and sesame oil to pan; swirl to coat. Combine chicken strips, 1 tablespoon Bragg's, garlic, ginger, and crushed red pepper in a bowl; toss to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently.

Remove chicken from pan. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 3 minutes or until crisp-tender, stirring occasionally.

Combine remaining 1 tablespoon Bragg's, chicken broth, and cornstarch in a bowl.

Add chicken mixture and broth mixture to pan. Bring to a boil; cook 2 minutes or until sauce begins to thicken, stirring occasionally.

Spoon 1/2 cup rice mixture into each of 4 bowls; top each serving with about 1 1/2 cups chicken mixture. Sprinkle evenly with chopped peanuts.
Enjoy!

12 comments:

  1. Broccoli is one of the veggies that my kids love, so this is a great dish to serve them!

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    Replies
    1. Thanks for dropping by my kitchen. I hope your kids will love this dish. We sure did.
      Take care,
      Glo

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  2. I love chicken and rice together - this looks delish! I love that you used dark sesame oil!

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    Replies
    1. Jen,
      Thank you for visiting my kitchen. This was a yummy, flavorful dish. Let me know how you like it if you make it.
      Thanks again,
      Glo

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  3. Such a classic! I love veganizing recipes. Thanks for sharing at the Potluck!

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    Replies
    1. Annie,
      I do too. I find recipes on the net, in mags, etc and make them vegan. love being able to eat foods from my past.Thank you for stopping by my kitchen.
      Glo

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  4. The colors of the vegetables in this dish are beautiful! I can almost taste it just by looking at it!

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    Replies
    1. Weis,
      Thank you!!!! I am not the best photographer, but I do try. I hope you'll try this and let me know what you think.
      Thanks again,
      Glo

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    2. LOL --- good one, you got me.

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  5. Replies
    1. Chitra,
      Thank you so much. It was yummy. Thanks for stopping by my kitchen.
      Have a great weekend,
      Glo

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