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Asian Ginger Red Lentil Pilaf Stir Fry with Chicken and Vegetables

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!