Popular Conditions & Diets
Ingredients
15
Time
40m
Serves
4
Recipe by Megan Horsley
Ingredients
15
Time
40m
Serves
4
Gluten-Free
Dinner
1 1/2 cups
Brown Rice
1 1/2 Tbsp
Extra-Virgin Olive Oil
3/4 lb
Boneless Skinless Chicken Thighs
chopped into 1-inch pieces
1
Yellow Onion
chopped
1 2-inch piece
Ginger
peeled and sliced
3
Garlic Cloves
chopped
1 cup
Sugar Snap Peas
trimmed
1 cup
Cremini Mushrooms
sliced
2 cups
Broccoli
cut into florets
1/2 cup
Sweet Peas
1 tsp
Chili Flakes
2 Tbsp
Rice Vinegar
1/4 cup
Coconut Aminos
2 Tbsp
Sesame Oil
2
Green Onions
chopped
1
Cook the rice according to package instructions.
2
Heat a large skillet over medium heat, add one tablespoon of oil and saute the chicken thighs until cooked through. Remove from the pan and set aside.
3
Add the remaining oil to the pan and add the onion, ginger and garlic. Saute for a few minutes until fragrant. Then add the sugar snap peas, mushrooms, broccoli and peas and cook for two to three minutes until the veggies are bright green.
4
Meanwhile, mix the chilli flakes, rice vinegar, coconut aminos and sesame oil together. Add this to the skillet with the chicken and toss to combine.
5
Plate the rice with the stir fry and garnish with the green onions. Enjoy!
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
