2 tablespoon reduced sodium soy sauce or Bragg's Liquid Aminos
Sea salt or Kosher salt, to taste
Fresh cracked black pepper, to taste
Directions
Prepare Jasmine rice according to package instructions, set aside.
Using a skillet or wok over medium heat add a tbsp of olive oil. When oil is hot add sweet potatoes and parsnips. Cooking until potatoes and parsnips are fork tender, about 15 minutes. Add green onion and stir-fry for 5 more minutes. Transfer into a bowl and set aside.
Add a single tbsp of sesame seed oil to the hot skillet or wok then add the collard greens, stir-fry until greens are bright and tender, about 10 minutes.
Add chopped chicken to the collard greens and continue to stir-fry to bring the chicken temperature up. Add a tbsp of reduced sodium soy sauce or Bragg's Liquid Aminos.
Little by little add the Jasmine rice a cupful at a time until rice in well incorporated. Now add the rest of the vegetables and toss with additional soy sauce to taste.
Serve with sweet chili sauce.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=32487