Ginger Scallion Stir Frywith Sprouted Brown Rice, Veggies, Chicken

• 1 bunch scallions, sliced (white and green parts)

• ½ cup finely chopped, peeled fresh ginger 

(from about 2 palm-sized pieces ginger root)

• ¼ cup coconut oil, divided

• 1 pound boneless, skinless chicken breasts

• 1 cup sprouted brown rice

• 1 cup snow peas

• 2 large carrots, peeled & sliced

• 8-oz  water chestnuts peeled & sliced

INSTRUCTIONS

1. In a medium bowl, combine scallions, ginger, 3 tablespoons of the coconut oil, Stir to combine.

2. Add the chicken and toss a few times until covered. 

3. Cover bowl and let marinate in the refrigerator for at least 1 hour (or overnight).

4. Prepare rice according to package instructions.

5. Heat a large wok over medium high heat. Add the remaining 1 tablespoon of coconut oil and tilt wok in a circular motion to oil the entire surface.

6. Add the chicken to the wok, along with all of the marinade. Cook, tossing frequently, until chicken is no longer translucent and begins to brown.

7. Add the vegetables to the chicken mixture and continue cooking, until vegetables soften and the internal temperature of chicken reaches 165°F. 

8. Serve over sprouted brown rice.