So, I got the new Rachel Ray mag and saw a recipe that I figured I could tweak to us and what I had on hand. It was a keeper for sure!
1 package boil in a bag Jasmine Rice (hey, I am a busy mom and have my own business, some stuff has to be easy!)
4 Cups chicken broth
1 bunch scallions chopped
Cook rice according to directions but sub brother for water. Drain and place in bowl. Sprinkle with scallions and fluff with fork.
1 pound chicken tenders
2 bell peppers (any color you have) seeded and sliced thin
3 T tamari
1 T garlic chili sauce
1 T Cajun mustard (you can use any Dijon)
2 t sesame oil
1 t chili sauce
small handful of snow pea sprouts, trimmed
After seasoning the chicken lightly to your taste, grill until done. :) Easy, huh? Set Aside
Saute peppers in oil of your choice (we used olive) for about 2-3 minutes.
In a bowl, mix together tamari through chili sauce
Toss the chicken and peppers in the sauce and place in top of rice. Drizzle left over sauce if any on top. Sprinkle with sesame seeds and snow pea sprouts. Enjoy.