Pura Vida View

Ingredients:

• 1 medium white onion diced

• 2 ribs celery diced

• 3 small peppers diced

• 1 large broccoli crown chopped

• 1.2 lbs. boneless skinless chicken breast diced

• 4 cloves crushed garlic

• 1/2 tbsp. garlic salt

• 1/2 tbsp. onion powder

• 1 tsp. crushed red pepper

• 1 tsp. black pepper

• 1.5 tsp sesame oil

• 2-3 tbsp. Chili Garlic Sauce

• 2-3 tbsp. low sodium soy sauce

• 1 can water chestnuts diced

• 1 jar pickled corn diced

• salt and pepper to taste

Directions:

• Dice all of the vegetables and set aside

• Dice the chicken and season with 1/2 of the spices, 1 tsp. soy sauce, drizzle with a little sesame oil, crushed pepper, 1 clove garlic, 1 tsp chili garlic sauce, salt and pepper.  Mix well (I do this on the cutting board)

• In a large wok coated with olive oil, sauté the onion 2-3 minutes, add the pepper and celery sauté another 2-3 minutes.  Season each layer with salt and pepper.  Add the remaining garlic and sauté 1 minute mixing well. 

• Add the chicken and spread into an even layer around the wok. Cook 3-4 minutes before stirring.  Mix well and continue to cook another 8-10 minutes stirring occasionally so that the meat is evenly cooked.  Add the remaining spices, sesame oil and 1/2 of the remaining soy and chili sauce as the chicken cooks, mixing well.

• Add the water chestnuts and corn and cook 2-3 minutes

• Add the broccoli and mix well.  Cover with a large lid and simmer for 10-15 minutes until the broccoli is tender.  Add the remaining sauces, season to taste stir well and cook another 1-2 minutes.

**  I served over seasoned brown rice, recipe below.​

** I often add one can of bean sprouts at the same time as the corn and chestnuts 

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Seasoned Brown Rice

Ingredients:

• 1/4 cup diced onion

• 1 tsp. crushed garlic

• 1/5 cups brown rice

• 3 cups chicken broth

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