P2 Ginger Chicken Rice Bowls

[Guest guest]

I haven't tried this recipe, but it sounds good. It would be handy to make this

on the weekend, freeze in individual servings and take to work. Freezer

directions are at the bottom.

Donna

P2 Ginger Chicken Rice Bowls

serves 4

1/4 c sugar-free teriyaki sauce (try Carb Well brand)

1/4 c plus 1 Tbsp water -- divided

1 lb boneless -- skinless chicken breasts, cut into 1-inch pieces

2 Tbsp vegetable oil

1 med onion -- cut into eight wedges

1 16 oz pkg frozen broccoli, cauliflower and carrot mixture

1/2 tsp ground ginger

1/3 c dry white wine

1 Tbsp cornstarch or arrowroot

3 c hot cooked brown rice

In shallow baking dish, combine teriyaki sauce with 1/4 cup water; add chicken,

coating well. Cover and refrigerate two hours. Drain

marinade from chicken. Lightly brown chicken and onion in large skillet over

medium-high heat. Stir in frozen vegetables, ginger and wine. Cover; simmer 4 to

5 minutes, or until vegetables are tender-crisp.

In small bowl, combine cornstarch with 1 tablespoon water until smooth. Slowly

add to skillet, stirring occasionally, until thickened.

Divide hot cooked rice equally into four individual bowls. Spoon chicken mixture

over rice.

Note: Individual rice bowls may be stored in the freezer for up to one month. To

reheat frozen rice bowls, cook on HIGH 5 to 7 minutes, or until heated through.

Let stand in microwave 1 to 2 minutes.