Crunchy Chicken Stir-Fry (Whole Wheat)
INGREDIENTS
1 cup uncooked spelt/whole wheat, soaked overnight
11/2 tablespoons any vegetable oil (peanut/mustard)
1/4 cup minced fresh onion
2 garlic cloves, minced
1/2 cup thinly sliced carrot
1/2 cup red bell pepper, sliced 1/2-inch strips
450 gm skinless, boneless chicken breasts, cut into pieces
2 teaspoons sesame oil
1/2 teaspoon freshly ground black pepper
3 tablespoons soy sauce
1/2 cup sliced green onions
METHOD
Place whole wheat in a medium saucepan; cover with water to 2 inches above grain. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and set aside. Alternatively pressure cook till done.
* Heat oil in a large saute pan over medium-high heat. Add onion and garlic; cook 30 seconds. Add carrot, red pepper, and chicken; cook 5 minutes. Stir in whole wheat, sesame oil, and pepper; cook
2 minutes, stirring constantly.
Remove from heat; stir in soy sauce and green onions.
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