Chicken and Broccoli Stir Fry
1 cup of brown rice
4 tablespoons Olives en folie Garlic and Mushroom Olive Oil
1 cup chicken broth
2 chicken breasts, cut into strips
1 pound of broccoli, chopped
1 onion, chopped
1 red pepper, chopped
1/2 pound mushrooms, quartered
¼ cup of honey
¼ cup of soy sauce
½ tablespoon ginger root, grated
2 cloves of garlic, minced
2 teaspoons sesame oil
2 tablespoon Olives en folie Garlic Mushroom Olive Oil
For the sauce, mix all the ingredients in a small bowl. Put aside.
Heat 2 tablespoons Olives en folie Garlic Mushroom Olive Oil in a saucepan. Add the rice and heat for 5 minutes. Add the chicken broth to cook on low heat for 20 minutes.
Heat 2 tablespoons Olives en folie Garlic Mushroom Olive Oil in a large skillet over medium heat and brown the chicken evenly for about 5 minutes. Remove the chicken from the pan, leaving the fat in the pan; keep the chicken warm.
Add the broccoli, onion, red pepper and mushrooms to the pan. Heat for 4 minutes or until broccoli is tender. Pour the sauce over the vegetables. Bring to a boil and simmer for 2 minutes. Add chicken and heat for 2 - 3 minutes or until chicken is cooked.