Ingredients
FOR THE STIR FRY:
- 1 package Tolerant Asian Ginger Red Lentil Pilaf, cooked according to the directions on the package
- 3 oz organic mixed greens
- 2 oz organic cabbage green
- 2 oz organic carrots
- 1.5 oz organic red cabbage
- 1 oz Ginger sauce
- 4 oz oven-roasted chicken breast (salt + pepper to taste)
FOR THE GINGER SAUCE:
- 3 garlic cloves
- 2 tablespoon fresh ginger
- ¾ cup sesame oil
- 1/3 cup rice vinegar
- ½ cup low sodium soy sauce
- 3 tablespoon honey
- ¼ water
Directions
FOR THE GINGER SAUCE + PILAF:
- Cook Tolerant Organic Riced Red Lentil Pilaf: Asian Ginger according to the package directions. Set aside.
- In a mixing bowl combine garlic cloves (minced), fresh ginger (minced), sesame oil, rice vinegar, soy sauce, honey + water – and whisk until combined. Set aside.
FOR THE STIR FRY:
- Preheat a large skillet or wok on high heat. Add oil, ginger sauce, and chicken – season with salt and pepper to taste.
- Cook for 3 to 5 minutes or until chicken is cooked through. Remove from skillet.
- Reduce heat to medium and add remaining ingredients to the skillet.
- Add Tolerant pilaf, organic mixed greens, green cabbage, carrots, red cabbage, and cook stirring occasionally, just until crisp/tender.
- Add chicken back into the skillet and stir to combine.
- Whisk ginger sauce and pour over chicken + vegetables.
- Stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Remove from skillet, serve, and enjoy!
