As aired on our 4:00p Show
Recipe Courtesy of Chef Bryan Woolley
2 cups cooked brown rice
2 small boneless, skinless chicken breast halves(6 oz each), visible fat removed, cut into bite-sized pieces (or 18 pre-cooked shrimp, tails removed)medium head green cabbage
4 medium carrots, peeled
NOTE: you can save time by buying pre-shredded cabbage and carrots in a bag, but it will probably be a little more expensive.
2 teaspoons vegetable or extra virgin olive oil
2 tablespoons low-sodium soy sauce
1 tablespoon reduced-fat peanut butter (try to find one with 'no sugar added')1/2 teaspoon fresh grated ginger (optional)2 tablespoons chopped unsalted unoiled peanutsDirections:
1.Cook rice to package directions.2.While rice cooks, spray a skillet or wok with cooking spray. Cook chicken on medium-high heat for 5 minutes, stirring occasionally until no longer pink. Remove chicken and set aside.3.Chop cabbage into thin strips (like slaw) and use peeler to shred carrots. Add to skillet and toss with oil. Cook on medium-high heat 4 minutes, stirring frequently, until vegetables are limp but crunchy. Add chicken (or shrimp) to vegetables.4.Stir in soy sauce and honey (and ginger, optional) and heat through, about 2 minutes.5.Spoon rice and chicken on to plate and sprinkle with peanuts.Branch Out: Go Vegetarian and substitute the chicken with Tofu. Use 12-14 ounces of low-fat, extra-firm tofu, drained and cut in to 1/2 inch cubes. Skip step #2 above and add tofu to skillet with cabbage and carrots.