Things You'll Need:
- Light Lemon Chicken Wild Rice Soup:
- Large saucepan
- Extra virgin olive oil
- 2 diced, boneless and skinless chicken breasts
- 12 cups cold water
- 1/4 cup uncooked wild rice
- 1 cup sliced mushrooms (wild or domestic)
- 1/4 cup chopped fresh parsley
- 1 tsp. dried tarragon
- 1/3 cup lemon juice
- Salt and pepper to taste
- Chinese Chicken and Vegetables:
- Wok
- Large saucepan
- 2 cups brown rice
- 1 tbsp. cornstarch
- 1 tsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. raw or natural sugar
- 1 cup chicken stock or broth
- 1 tbsp. sherry or Chinese cooking wine
- 3 tbsp. peanut oil or expeller-pressed coconut oil
- 2 cloves crushed, minced garlic
- 1 tbsp. chopped fresh ginger root
- 2 diced, boneless and skinless chicken breasts
- 1 cup chopped broccoli
- 1/2 cup julienne-cut carrot or red bell pepper
- 3 heads baby bok choy, chopped
- 1 can sliced water chestnuts, drained
- Salt to taste
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Step 1
In a large saucepan, add a small amount of extra virgin olive oil and saute 2 diced, boneless, skinless chicken breasts until the chicken pieces turn white. Add 12 cups of cold water, 1/4 cup uncooked wild rice, 1 cup sliced mushrooms (wild or domestic), 1/4 cup chopped fresh parsley and 1 tsp. dried tarragon.
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Step 2
Bring the soup to a boil. Lower the heat and simmer uncovered for 45 minutes, adding more water if necessary. Add 1/3 cup fresh lemon juice. Add salt and pepper to taste. Simmer another 15 minutes.
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Step 3
Serve the lemon chicken soup with a fresh, crispy salad and a whole-grain roll. This simple and healthy chicken recipe serves four for a light lunch.
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Step 1
Bring 2 cups rinsed brown rice and 4 cups cold water to a boil in a large saucepan. Lower the heat to simmer, cover and let steam for 45 minutes while you prepare the stir-fry.
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Step 2
In a small bowl, mix well 1 tbsp. cornstarch, 1 tsp. soy sauce, 1 tsp. sesame oil and 1 tsp. raw or natural sugar. Set aside. In a measuring cup, measure 1 cup chicken stock or broth and 1 tbsp. sherry or Chinese cooking wine.
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Step 3
Heat a wok until a drop of water jumps and sizzles. Add 2 tbsp. peanut oil or expeller-pressed coconut oil and tilt the wok to coat the bottom and halfway up the sides.
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Step 4
Add 2 cloves crushed and minced garlic and 1 tbsp. chopped fresh ginger root, and stir-fry with a wooden spoon on high for 30 seconds. Immediately add 2 diced, boneless, skinless chicken breasts and stir-fry until the chicken turns white. Remove the chicken and herbs to a plate.
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Step 5
Add another tablespoon of oil. Add 1 cup chopped broccoli and stir-fry for 1 minute. Add 1/2 cup julienne-cut carrots or red bell pepper, 3 chopped baby bok choy pieces including the greens and a drained can of sliced water chestnuts. Stir-fry another minute. Return the chicken to the wok.
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Step 6
All at once, with the heat still high, add the chicken stock mixture. When it boils, stir the cornstarch mixture with a spoon until well mixed and add it to the stir-fry. Mix well until the liquid thickens. Add salt to taste. Serve this delicious Chinese stir-fry over brown rice to 2 to 4 people for a healthy chicken dinner.
