Source: Diabetes Canada

Ingredients

• 1 cup (250 mL) long-grain brown rice, rinsed 

• ¼ cup (60 mL) reduced sodium chicken broth 

• 2 Tbsp (30 mL) reduced sodium soy sauce   

• 1 tsp (5 mL) sesame oil 

• 1 tsp (5 mL) cornstarch 

• 1 Tbsp (15 mL) canola oil 

• 1 lb/454 g boneless, skinless chicken breasts, cut into 1.5-inch by 1.5-inch pieces 

• 2 cloves garlic, minced 

• ½ lb/227 g baby Bok choy, cut in half (about 2 cups)  

• 1 large red bell pepper, seeded and sliced  

• 2 cups (500 mL) snap peas, ends removed 

• ¼ cup (60 mL) unsalted roasted cashews 

Instructions:

1. Prepare rice according to package directions. Typically for brown rice that is 40-45 minutes. 

1. Meanwhile, whisk together chicken broth, soy sauce, sesame oil and cornstarch until combined; set aside.   

1. Heat oil in a large non-stick skillet or wok on medium heat. Add chicken and cook for 6-8 minutes, until just cooked through. 

1. Add garlic and baby Bok choy, cover and cook 1-2 minutes. Stir in red bell pepper and snap peas. 

1. Pour sauce mixture into skillet and continue to cook and stir 2-3 minutes until the sauce thickens. Top with cashews and serve over rice. 

• Budget friendly: Boneless, skinless chicken thighs would work well in this recipe and they are often less expensive than chicken breast

Nutrition Facts:

Serving Size: 1/4 recipe