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Rinse chicken, pat dry. Season with PEPPER, GARLIC, GINGER and SALT. Heat
half the olive oil over medium-high heat in a large heavy pan. Cook the
chicken breasts 10-12 minutes, depending on how thick the breasts are,
turning after every few minutes so the chicken is browned on both sides.
While the chicken is cooking, wash veggies, cut bell pepper into bite-sized
pieces, mince onion, and slice the mushrooms.
Just before removing the chicken from the pan, take the pan off the heat and
drizzle the chicken with 1 TB. RASPBERRY ENLIGHTENMENT and 1 tsp. soy sauce,
turning to coat both sides. Remove the chicken to a plate by the warm
stovetop and let it rest.
Return the pan to medium-high heat, add the remaining TB. of olive oil. When
hot, sauté peppers, onion and mushrooms, tossing frequently, until done,
as you'd like–from around 5 minutes for crisp-tender to 8 minutes for fairly
soft. For the final minutes, add the remaining TB. RASPBERRY ENLIGHTENMENT
and 1 tsp. soy sauce, toss to glaze and coat. Divide the veggies between
two plates with a chicken breast and 1 cup of freshly cooked rice. Drizzle
a little extra soy sauce over the rice if desired.
Serves: 2
Prep. time: 10 minutes
Cooking time: 15 or so minutes
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