• Laverne Banderk

Green Onion Ginger Chicken

We all have one, right? That one meal that everyone in the family loves, that one meal that always makes it into your weekly or biweekly rotation, that one meal that you can whip up in 30 minutes or less because it is so simple. Well, ours is definitely Green Onion Ginger Chicken, and it has been for years now. Mind you, it has changed a bit over the years as I've made a few changes to make it healthier, but it still has that same great flavour that we all look forward to.


I also like to switch it up slightly sometimes as it can easily be made with white or brown rice or even quinoa, and I like to vary the vegetables too - broccoli, cauliflower or a side of edamame for a change. So simple to make it your own. If you love ginger and a little bit of spice, I promise, you will be adding this to your meal rotation as well.



Ingredients:


4 small chicken breasts

1 1/2 cups uncooked brown rice (or white rice, or 1 cup uncooked quinoa)

4 green onions, chopped

2 cups broccoli (or vegetables of choice), chopped

1/3 - 1/2 cup olive oil

2 tsp coconut aminos (or low-sodium soy sauce, or tamari)

2 tsp sesame oil

1 - 2 tbsp fresh ginger root, minced (depending on how much ginger flavour you like - I like a lot!)

1 1/2 tsp coconut sugar (or white sugar)

1 tsp sea salt

1/2 - 1 tsp red pepper flakes (depending on how spicy you like it. My daughter does not like it spicy at all, so I add this after I serve hers).


Directions:


Cook rice (or quinoa) according to package directions.


While rice is cooking, heat a large lightly greased frying pan to medium and cook cubed chicken until no longer pink inside.


Chop green onions and vegetables, and in a small bowl mix together the sauce ingredients (olive oil, coconut aminos or soy sauce, sesame oil, ginger, sugar, salt and red pepper flakes).


Once chicken is almost cooked, add the sauce, vegetables and green onions, and mix well until fully coated. Let simmer for 2-3 more minutes.


Divide the rice (or quinoa) among 4 bowls/plates and top each with the chicken and vegetable mixture. Drizzle each serving with extra sauce from the pan. Serve with bread or any other sides and enjoy!


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