Chef Ronaldo Linares says: This is one of my favorite dishes to make when I’m on the go. The recipe is easy to handle and, let me tell you, the dish comes out delicious. This recipe is also a great way to get rid of vegetables that have been left in the refrigerator a day too long. Feel free to substitute ingredients, but make sure you follow the steps for a successful, healthy dish.
|8||oz.||skinless chicken breasts, sliced into 1/8-inch slices|
|1||cup||chopped broccoli, washed|
|1/4||cup||red pepper strips|
|1/4||cup||green pepper strips|
|2||cloves garlic, peeled and finely chopped|
|1/2||cup||sliced Spanish onion (about 1/2 medium onion)|
|4||white button mushrooms, washed and sliced|
|1/2||cup||fresh corn kernels|
|1||tsp.||cracked black pepper|
|1/2||tsp.||Chinese ginger powder|
|1/2||tsp.||white rice vinegar|
|2||tsp.||low-sodium soy sauce|
- Preheat a large sauté pan over medium heat, add the avocado oil, and wait 10 seconds for the oil to heat up. Add the sliced chicken to the pan and cook all the way through, about 3 to 5 minutes, tossing continuously so the chicken doesn’t burn.
- Add the broccoli, red pepper, green pepper, garlic, onion, mushrooms, and corn to a bowl. Mix the ingredients well with a spoon. Add the black pepper, Chinese ginger, white rice vinegar, and low-sodium soy sauce. Add the vegetable mixture to the sauté pan and cook for 5 to 7 minutes, tossing every 2 minutes to make sure the mixture cooks evenly.
- This dish is best served in a bowl to keep it warm. Eat it with a pair of chopsticks if you are up for it.
Adapted from Chef Ronaldo’s Sabores de Cuba by Ronaldo Linares. For more information visit DiabetesForecast.org.