over Brown Rice
1. 1⁄2 cup light
2. 1⁄2 cup sugar (but
I like Splenda)
3. 3 tablespoons rice
4. 3 tablespoons lemon
5. 2 tablespoons brown
6. 2 tablespoons soy
7. 1⁄4 teaspoon ground
8. 1⁄8 teaspoon red
9. 1/3 cup water
10. 2 tablespoons cornstarch
2 boneless, skinless chicken
1 large egg
1⁄4 cup all-purpose flour (I'm
going to try almond and also whole wheat flour)
2-4 tablespoons canola oil
1 med. red bell pepper, chopped
1 med. onion, chopped
1 instant boil in bag of Brown
rice and boil as directed on the package. We like it
softer (more like white) so I boil it 3 - 4 minutes longer than
directed. Prepare the chicken
while the rice is cooking.
1. In a medium
saucepan, mix together the first
eight ingredients (#s 1-8) . Place the pan over
medium-high heat and bring to a low simmer.
small bowl, mix together 1/3 cup of
water and the
cornstarch and when mixed whisk into the sauce. Bring the sauce
to a low boil and cook for a few minutes,
the sauce thickens
Reduce the heat to low and allow to simmer.
bell pepper and onion into bite size or
3/4 inch pieces and set aside.
4. Beat the
egg in a medium bowl and set aside.
5. Pour the
flour into a small bag or a covered
plastic food storage contiainer. Set aside.
Place chicken breasts, one at a time, into a
sandwich bag or between two pieces of plastic wrap and pound down so
the breast is all the same depth.
the breaasts into bite size pieces.
8. Place half the chicken into the egg and stir
to fully coat. then put the chicken pieces into the flower and shake to
fully cover. Repeat with the rest of the chicken and set aside.
9. Heat 1 or 2
Tablespoons of oil in a large
non-stick skillet. Place half of the chicken in the
cook until done in the middle and the outside is a nice golden brown.
Place cooked chicken in a bowl
and set aside. Repeat with the rest of the chicken pieces.
10. Add the red
pepper and onion to pan and cook for 4 to 5
until slightly softened. Add the chicken to the pan and then the
Stir to coat and
the brown rice. Or use noodles.
There may be more sauce than you
"need" but we like the extra amout. Everyone's taste is different.