This rainbow of crunchy raw veggies, is a quick, low-meat way to brighten up your dinner table. Tossed with a tangy Asian-inspired dressing, the freshness of the vegetables is the perfect contrast to the chewy, fiber-boosted brown rice and the garlic- and ginger-infused chicken. Enjoy this dish as a quick-and-easy Sunday supper, then pack the leftovers for lunch the next day.
3 cups thinly sliced red cabbage
3 cups diagonally sliced sugar snap peas
3 cups matchstick carrots
1 (8.5-oz.) pkg. pre-cooked microwavable brown rice
Place cabbage, sugar snap peas, and carrots in 3 separate bowls; set aside. Prepare brown rice according to package directions; set aside.
Heat 1 tablespoon each of the sesame oil and canola oil in a large nonstick skillet over medium-high. Add garlic and ginger; cook, stirring often, until garlic is fragrant, about 1 minute. Add ground chicken, and cook, stirring often, breaking up chicken into small pieces until cooked through and beginning to brown, 6 to 8 minutes. Add brown rice, 1/4 cup of the scallions, and 1 1/2 tablespoons of the soy sauce; stir to combine. Remove from heat, and cover to keep warm.
Whisk together lime juice, brown sugar, and remaining 4 tablespoons sesame oil, 1 tablespoon canola oil, and 1/2 tablespoon soy sauce in a small bowl until brown sugar dissolves.
Add 2 tablespoons of dressing to each of the 3 bowls of vegetables, and toss to coat. Add remaining 2 tablespoons dressing to chicken and brown rice mixture; toss to coat.
Assemble the bowls: Place 2/3 cup each of the cabbage, sugar snap peas, and carrots into each of 4 wide shallow bowls. Add 3/4 cup of the chicken and brown rice mixture to each bowl. Sprinkle 2 tablespoons cilantro, 1/2 tablespoon chopped peanuts, and 1/2 tablespoon scallions on each. Serve each with a lime wedge.
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