Recipes

Signature Stir-Fry

by Bob Harper 7:40 AM, January 3, 2018

Aired January 4, 2018

Serves 4 servings

You can substitute the cooked brown rice for wild white rice, or quinoa, depending on what you have on hand. I also like to play around with the protein when I want to change things up. If I’m in the mood for seafood, I’ll replace the chicken with shrimp.

Ingredients

Olive oil spray
6 to 10 Shiitake mushrooms
1 pound total of broccoli, carrots, asparagus, snow peas, jicama and bean sprouts
1 teaspoon red pepper flakes
3 garlic cloves, peeled and minced
1 tablespoon freshly squeezed lime juice
1 pound skinless chicken breast, cooked
2 cups cooked brown rice
1/4 cup raw cashews
1 jalapeño, diced

Preparation

Spray a large skillet with olive oil spray and heat over medium-high heat. Sauté mushrooms for 4 minutes.

Toss in the rest of your vegetables along with the red pepper flakes. Cook approximately 5 minutes, stirring occasionally.

Once veggies are tender, toss with lime juice and add cooked chicken breast. Top the cooked brown rice with mixture, add the cashews and jalapeños before plating and enjoy!

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