2 full boneless, skinless chicken breast, sliced into strips
1 tablespoons grated fresh ginger
2 garlic cloves, minced
3 teaspoons sesame oil to coat the pan
1 medium onion, sliced or diced
2-3 cups any combination of chopped veggies – bok choy, celery, slightly defrosted pkg. organic broccoli florets or fresh, Napa cabbage, etc.
1 cup sliced mushrooms – preferably shiitake
1 red bell pepper, cut into strips
2 cups cooked short grain brown rice (optional)
Directions: Heat oil in wok over high heat. Once heated, add garlic, ginger and chicken (if using). Stir constantly until lightly brown or chicken cooked through. Add all vegetables and cook for 3-4 minutes – maintain crispness.