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- 1 lb. boneless, skinless chicken breasts
- 1/3 cup lower sodium soy sauce or tamari
- 2 tbs. olive oil
- 1 tsp. ground ginger
- 2 cloves garlic, minced
- 1 tsp. turmeric
- 1/4 tsp. red pepper flakes
- 1 tbs. coconut oil
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 2 cups stovetop brown rice
- Chopped cashews, if desired
Cut the chicken breasts into one-inch cubes and set aside. In a mixing bowl, combine the soy sauce or tamari, ginger, garlic, turmeric, and red pepper flakes. Place the marinade in a zip-top plastic bag with the chicken pieces and seal. Refrigerate for at least eight hours or overnight.
Heat the coconut oil in a large stir-fry pan or skillet over medium-high heat. Strain the marinated chicken with a slotted spoon and place in the skillet, reserving the marinade. Cook for five to seven minutes, stirring frequently until the chicken is cooked through and no pink remains (internal temperature should reach 165 degrees F). Drain and return to the pan.
Add the red pepper, broccoli, and reserved marinade to the pan and cook, stirring frequently, until the vegetables are tender, about three to five minutes.
Prepare the brown rice according to package directions. Spoon stir-fry mixture over prepared brown rice. Garnish with cashews, if desired.