I purchased an entire cut up organic, pastured chicken from a vendor at the farmers market and I wasn’t quite sure what to do with it. Entire chickens are a new territory to me. I hemmed and hawed and then Monday came and it was cold and rainy and I had to be gone for a funeral from 1:30-7:30, so I made soup.
An entire chicken was a bit much for the soup, so I set some pieces aside for another night. The following night, I decided on a modification of a recipe that I’ve had for many years. I think I got it from my uncle back when I was in college. Its a favorite of my husband and kids and let me tell you….it was DIVINE. Woah. The perfect thing to make with leftover chicken (or turkey).
Prepare 1.5 c. short brown rice with a few sprigs of parsley. I use the recipe from It’s All Good to make my rice and it comes out perfect every time. My family hasn’t turned their noses at brown rice since. I also think using short grain vs. long grain helps.
2 lbs. cooked, shredded chicken breast
2 medium red peppers, sliced into matchsticks
2 cloves garlic, crushed
3 scallions, finely chopped
2 TB expeller pressed neutral oil
Whisk together following ingredients for the sauce:
4 TB coconut aminos
2 TB chopped cilantro (or 2tsp dried)
2 TB honey
3 tsp curry
2 tsp sesame oil
1 tsp arrowroot powder
1/4 tsp crushed red pepper
Heat oil in a pan. Add peppers and stir fry for 2-3 minutes. Add crushed garlic and white part of scallion. Stir fry until peppers are tender-crisp. Add chicken and stir thoroughly. Cook until heated through. Add sauce, stir thoroughly. Cook 1 min more. Serve over rice. Garnish with green part of scallion.
Be prepared to have all of it eaten up!