December 17, 2015

Holy Moly Another Recipe!

I know! Two recipes in two days!  This one was purely an experiment because I've been craving Chinese food!


1 C brown rice
1 tsp curry powder
1 tsp garlic powder
1 3/4 C water
1 tsp coconut oil

1. Heat coconut oil over medium high heat.
2. Add brown rice and combine.  Stir occasionally and toast the rice for about 5 minutes.
3. Add curry powder, salt, and garlic powder and stir. Toast for another 2 minutes.
4. Add water and stir.  Bring to a boil.  Cover the pot, and bring down to a simmer.
5. Cook for 25-30 minutes or until rice has absorbed all the water.

Ingredients: (all measurements on seasonings are approximate)
1 lb chicken breast cubed
2 tbsp tamari or soy sauce
1 1/2 tsp chili flakes
1 tbsp garlic powder
1 1/2 tsp curry powder
1 tsp paprika
1 1/2 tsp coconut sugar
chopped cilantro
diced green onion
2 small zucchini sliced
2 large carrots shredded
1-2 tbsp coconut oil

1. Start by adding your chicken, tamari, chili flakes, garlic powder, curry powder, paprika, and sugar to a large zip lock bag.  Then use a meat tenderizer (I used a large ladle) to beat your meat!  It makes the meat more tender and absorb the flavors.
2. Heat the coconut oil over medium high heat.  I test the pan by adding a piece of the chopped green onion to make sure it's hot.  Add the chicken, spread evenly in the pan, and leave it for about 5-7 minutes.  Don't stir!  It creates a tasty caramelized yumminess!
3. Once you notice the edges of the chicken are cooked and the chicken has browned, flip the pieces over with tongs. Cook for another 2-3 minutes and put the chicken in a bowl.
4. Add your zucchini, carrots, half of the green onion and cilantro.  Saute the veggies in pan for about until tender 
5.  Add the chicken back to the pan and combine.
6. Serve over the rice.  


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