Chicken and Root Vegetables Over Rice

Chicken and Root Vegetables Over Rice

Wondering what to do with the leftover chicken sitting in the ice box staring you in the face? Here is a different take on the classic stir-fry that will perk up your dinner plate. I have taken a few autumn staple root vegetables: parsnips and sweet potatoes. Then threw in some greenery like green onion and collard greens and to amp the whole thing up added minced garlic and lemon zest. And I didn’t just use any old rice, what you see here is one of my favorites. Jasmine rice is fragrant and holds up well in stir-fries. There is leftover chicken breast meat from the night before and it’s been given new life. Hey, even chicken leftovers need a second chance. Redemption served on a dinner plate. Not bad. Not bad at all. Below is what you are going to need to pull this one off. Now let’s get started on this easy Chicken and Root Vegetables Over Rice recipe.

Chicken and Root Vegetables Over Rice

Ingredients:

• 2 cups chicken breast, chopped
• 2 1/2 cups Jasmine rice
• 1 1/2 cup collard greens, but into long strips
• 1 cup sweet potatoes, cubed
• 1 cup parsnips, get into mini-rectangles
• 1/2 green onion, sliced
• 3 garlic cloves, minced
• 1/2  tablespoon lemon zest
• 1/2 tablespoon lemon juice
• 2 tablespoons sesame seed oil
• 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:

1. Prepare Jasmine rice according to package instructions, grate 1/2 tbsp of lemon zest into rice and toss with a fork, set aside.
2. 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.
3. Add green onion and stir-fry for 5 more minutes. Transfer into a bowl and set aside.
4. 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.
5. Add chopped pre-cooked 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.
6. 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.
7. Drizzle with the 1/2 tbsp lemon juice.
8. Serve with sweet chili sauce.

Chicken, Kale & Root Vegetables Over Rice

 

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Author: Alea

Ingredients

• 2 cups chicken breast, chopped
• 2½ cups Jasmine rice
• 1½ cup collard greens, but into long strips
• 1 cup sweet potatoes, cubed
• 1 cup parsnips, get into mini-rectangles
• ½ green onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons sesame seed oil
• 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

1. Prepare Jasmine rice according to package instructions, set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve with sweet chili sauce.

3.4.3177

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