Asian Ginger Red Lentil Pilaf Stir Fry with Chicken and Vegetables

Ingredients

FOR THE STIR FRY:

• 1 package Tolerant Asian Ginger Red Lentil Pilaf
• 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:

1. Cook Tolerant Asian Ginger Red Lentil Pilaf according to the package directions. Set aside.
2. 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:

1. Preheat a large skillet or wok on high heat. Add oil, ginger sauce, and chicken – season with salt and pepper to taste.
2. Cook for 3 to 5 minutes or until chicken is cooked through. Remove from skillet.
3. Reduce heat to medium and add remaining ingredients to the skillet.
4. Add Tolerant pilaf, organic mixed greens, green cabbage, carrots, red cabbage, and cook stirring occasionally, just until crisp/tender.
5. Add chicken back into the skillet and stir to combine.
6. Whisk ginger sauce and pour over chicken + vegetables.
7. Stir gently to combine.
8. Bring to a boil, stirring occasionally, and let boil for one minute.
9. Enjoy!