1 portobello mushroom or 1 cup button mushrooms, diced
½ red capscium sliced
1 floret of bok choy sliced
1 teasp. seasame oil or olive oil
1 tbsp - tamari or soy sauce
juice of 1 lemon
1 tbsp of honey
2 tbsp of coriander
1 cup of brown rice
Instructions
cut up all the vegetables
add 2 cups of water to 1 cup of brown rice in medium saucepan and bring to the boil, reduce to a simmer and cook for 15 minutes covered, or until the rice absorbs all the water.
cut up the chicken thigh fillets
in a large saucepan on medium / high heat, add sesame oil heat and add onions, cook for a couple of minutes until translucent. Add chicken and cook until browned all over.
Add carrot, broccoli and zucchini, cook for a few minutes until tender. Stirring frequently.
Add bok choy, capsicum and mushroom, cook until all the vegetables are al dente, stirring frequently.
When rice is cooked let stand for 5 - 10 minutes
Add lemon juice, coriander, tamari and honey to the stirfry and stir till combined.
Serve the chicken and vegetable stirfry over brown rice.
Enjoy!
Nutrition Information
Calories: 457 Fat: 13.8 Carbohydrates: 43.9
Recipe by My Health Zest at https://myhealthzest.com.au/vegetable-sensation-honey-lemon-tamari-stir-fry-2/