Garlic Chicken Stir Fry

Servings: 2 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes good leftovers. Keep tightly covered in the refrigerator (unless you want everything else to pick up the garlic flavor!) for 3-4 days.

In a medium sauce pan, heat the water. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Place the sesame oil in a large wok or skillet over medium heat.

Add the garlic and cook slowly for about 5 minutes. Adjust the heat to make sure that the garlic does not brown and does not burn.

Increase the heat to high and add the onions. Cook for about 5 minutes, stirring frequently, until the onions begin to turn limp.

Add the chicken and cook for about 3 minutes. Stir frequently.

Add the soy sauce, ground ginger, vinegar, and pepper. Toss well.

Add the snow peas and green onions. Toss well and cover.

Reduce the heat to medium. Cook for 7 to 10 minutes until the snow peas are slightly tender. Toss about every 3 minutes.

Serve over brown rice.