1 pound chicken, cut into bite-size pieces
5 cups of cooked rice
4 cups broccoli, chopped into small pieces
1 red bell pepper, trimmed and chopped into bite-size pieces
1 teaspoon fresh ginger, grated. or 1/2 teaspoon ground ginger
3 garlic cloves, minced
1 1/2 Tablespoons oil
1/4 cup chicken broth
4 Tablespoons low sodium soy sauce. Or Bragg’s liquid aminos
2 teaspoons corn starch
1/4 cup green oinons, chopped
1 large handful of almonds, chopped or sliced
1/2 cup frozen peas, cooked in the microwave
In a nonstick pan, add 1/2 Tablespoon oil, ginger and garlic, sauteing for 1 minute, stirring often. Add chicken and saute until chicken is cooked through. Set chicken aside in a bowl.
In nonstick pan, add a little oil and saute broccoli and bell pepper until just barely cooked. Also set aside in a bowl.
Scramble eggs in the same pan until they’re just barely cooked. Set aside on top of sauteed vegetables.
Heat remaining oil in the pan and add rice. Turn up the heat to high and cook approximately 3 minutes, tossing rice frequently.
In a bowl, combine chicken broth, soy sauce and corn starch. Stir well until the corn starch is completely dissolved.
Pour sauce over rice. Add your bowl of vegetables, chicken and eggs to the pan and stir well. Cook for 2 minutes while thoroughly mixing all ingredients. Add green onions, almonds, and cooked peas and mix well.