This recipe is made with soy sauce, which is high in sodium. Even the reduced sodium soy sauce tends to have a lot of sodium, so please avoid this if you are on a sodium-reduced diet. When making this, do not add any salt. I served it with side salad of spinach and arugula with some cranberries and walnuts tossed in for good measure! It serves about four.Ingredients:
2 large chicken breasts, chopped into cubes and marinated for a couple of hours in two tbsps olive oil & two tbsps lime juice.
1 onion, diced
1 clove garlic, minced
2 tbsps olive oil
3 cups cremini mushrooms, sliced
4 tbsps reduced sodium soy sauce
2 tbsps maple syrup
1 cup frozen peas, thawed
1 1/2 cups quick-cooking brown rice
1 cup water
1 tsp freshly ground black pepper
1 tsp dried hot chili peppers
1 tsp chipotle hot sauce
Directions:
1. Heat olive oil over medium high heat in a large, heavy-bottomed skillet. Saute onion and garlice for about 3 minutes. Add chicken & discard marinade. Cook, stirring occasionally for about 5 minutes, until chicken is browned.
2. Add mushrooms and saute for about 2 minutes. Add soy sauce, maple syrup and water. Stir to remove brown bits from bottom of pan and incorporate.
3. Add rice and stir, bringing liquid to a boil.
4. Add black pepper, chili pepper & hot sauce. Stir and cover, cooking on low for about 20 minutes.
5. Return heat to medium high and add peas. Stir and reduce heat to low. Cook for about 5 minutes. Serve immediately.
