As much as I would love to live every night like it was Friday night, my waistline disagrees… severely!! Pizza and mac and cheese and chili cheese dogs… that’s what this girl would probably eat non-stop if the size of my backside didn’t increase with every bite consumed. As the years tick (warp-speed) by and I quietly have to admit how many times I’ve REALLY made it around the sun (to myself… in a dark room… no witnesses), I have realized that it becomes harder and harder to reverse the time I took for granted for so long and to shed those extra pizza pounds. The days of simply skipping a lunch here and there and dropping ten pounds overnight are LONG, LONG … LONG GONE and as much as it goes against the universe, even I have to admit that less is better these days. Maybe not every day, but it’s a start…
love like chicken and we all possess approximately 1904 chicken recipes that we rotate for our families week in and week out. The recipe I am going to share with you today is honestly one of the quicker, easier and healthier meals that gets served up on a regular basis in this house. You can improvise and add in whatever vegetables you like best so it’s perfect for picky eaters and it’s a great ‘Go To Meal’ instead of fast food when you have had a long day chauffeuring this kid here and that kid there.
Asian Chicken Brown Rice Bowl
You will need:
3 chicken breasts
2 tbl olive oil
32 oz chicken broth
14 oz box of brown rice
1 tsp lemon pepper (optional)
1 can of water chestnuts – diced and drained
1/4 cup honey
1/4 cup low sodium soy sauce (or regular if you prefer)
1/2 tsp garlic powder
1/4 tsp red pepper powder
1/4 tsp ginger powder
4 green onions
Vegetables of your choice
Start by grabbing a large pot, pour in your chicken broth and bring to a boil. Add in your brown rice and lemon pepper, stir, cover and remove from the heat. The directions on the brown rice box always say to let sit for 5-10 minutes.. I am not a fan of the hard chewiness of brown rice cooked per the instructions so I usually let the rice sit much longer, stirring occasionally until all of the liquid has been absorbed. That’s just me. When the rice is cooked to your liking, chop up the green onions and stir into your rice. This way the onions cook through a bit and it gives the rice some added flavor.
If you are going to be adding in a vegetable that you will need to steam, start that at this point because the chicken part moves pretty fast and you want everything to come together as close as possible.
In a separate skillet, heat your olive oil over medium-heat. Add in your chicken breasts after cutting them into bite sized cubes and saute until cooked through.
Add your diced water chestnuts to your chicken pieces and let simmer 3 minutes, stirring occasionally. In a small bowl whisk together your soy sauce, honey and spices and then add the mixture to your chicken and diced water chestnuts. Stir constantly until all chicken pieces are covered in sauce and let simmer 5 minutes.
Bring everything together … I usually serve up a bowl of rice, chop up some sugar snap peas and pour the chicken (and a bit of extra sauce) over it .. my husband likes broccoli instead of sugar peas so I steam up a handful of florets and add them into his instead. It’s all really about what you prefer. The sauce is sweet and salty and a bit spicy and really adds a ton of flavor to a very simple dish. Besides, who said eating healthier had to boring?