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Chicken & pistachio stir fry

December 16, 2010

I almost ordered a meatball parm from the pizza place this afternoon for lunch, until I came to my senses. I had brown rice and grilled chicken left over from last night, so I tossed a few more things in to make this great stir fry for lunch. This dish, though, is probably best served as a dinner.

1 cup brown rice
1 lb cooked chicken breast, cut up into bite size pieces
2 Tbsp olive oil
1 cup broccoli
1 cup sliced carrots
1 cup celery
1 cup fresh, sliced mushrooms
1 cup fresh spinach leaf
1/2 cup raw or roasted pistachio nuts

Sauce:
4 Tbsp soy sauce
2 Tbsp sweet & sour sauce
1 tsp brown sugar
1 tsp-1 Tbsp Dijon mustard (to taste)
Juice of 1/2 lemon (approx 2 Tbsp)
sprinkle of garlic powder
1/4 cup water

Bake, roast, grill or cook chicken stove top. Set aside.

Cook rice; set aside.

Mix all sauce ingredients, stir vigorously. Set aside.

In large skillet, medium heat, pour olive oil. Toss in hard veggies (broccoli, carrots, celery); saute about 5 minutes. You want your veggies to stay firm; try not to over cook them. Add chicken and rice; stir. Add spinach, pistachios and mushrooms and sauce ingredients; stir and cover for another five minutes on low heat. Serve!

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