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.
2. Meanwhile, whisk together chicken broth, soy sauce, sesame oil and cornstarch until combined; set aside.
3. 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.
4. Add garlic and baby Bok choy, cover and cook 1-2 minutes. Stir in red bell pepper and snap peas.
5. 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.

Nutrition Facts:

Serving: 1/4 of recipe