The nutty Asian
By
Irisa Raina 9
@Irisa
1
And it only takes a few minutes of prep time { you can even prep everything the day before if you want } and a few more minutes to stir fry the meat and vegetables’. Yes the rice will take a few minutes longer. But when you are done it looks like you slaved for hours but you didn’t and then you have time to sit a spell and have a cold refreshing beverage ha ha.
☆☆☆☆☆ 0 votes0
Ingredients
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·1 & ½ cups long grain brown rice
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·2 to 3 tablespoon oil
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·water to cover the rice
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·2 skinless boneless chicken breasts
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·1 – 12 ounce can vernor’s ginger ale
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·2 tablespoons oil
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·1 large carrot { diced }
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·2 stalks of celery { diced }
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·5 cloves roasted garlic & 2 cloves of raw
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·½ red onion { sliced thin }
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·½ white onions { sliced thin }
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·juice from the can of tomatoes
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·3 good size pieces of roasted red peppers roughly chopped { i keep jars of this on hand }
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·1 – 14.5 ounce can diced tomatoes { drained but do not discard the juice }
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·1 – 12 ounce bag asian blend chopped cabbage blend
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·1 – 8 ounce can water chestnuts { cut into match sticks }
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·2 – 6.5 ounce jars kung pao sauce
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·2 tablespoons water
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·1 tablespoon soy sauce
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·2 tablespoons sambal { or to taste } optional
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·chow mein noodles
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·8 ounces of thai lime & chili cashews crushed {i got these at trader joes, if you can’t find these use regular cashews} optional