I modified a recipe that I found from Clean Eating Magazine to make this dish a little cheaper, and use what I had on hand. I was surprised at the high cost of rice wine at my local store; $10.99 per bottle – yikes!  I’m not drinking it! So, you’ll see that there a few modifications to my recipe.  In all, it turned out really  yummy.

INGREDIENTS:

• 3 tbsp low-sodium soy sauce, divided
• 1/2 tsp white wine
• 12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
• 1/2 cup low-sodium chicken broth
• 1/4 cup balsamic vinegar
• 4 1/4 tsp arrowroot
• 1 tsp coconut sugar
• 1 tsp toasted sesame oil
• 1 tbsp sunflower oil
• 6 to 10 small dried red chiles seeded
• 2 tsp whole peppercorns
• 2 large green bell pepper, cut into 3/4-inch square pieces
• 6 scallions, white and light green parts only, cut into 3/4-inch pieces
• 6 cloves garlic, thinly sliced
• 1 1-inch piece fresh ginger, peeled and thinly sliced
• 4 tbsp raw peanuts

INSTRUCTIONS:

1. Prepare rice according to package directions.
2. Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and white wine. Stir in chicken and set aside at room temperature.
3. In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, coconut sugar, sesame oil and remaining 2 tbsp soy sauce. Set aside.
4. Heat sunflower oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
5. Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve with brown rice.

My family loved these. They’re easy to make and leftovers are easy to pack for lunch!

Huevos Rancheros with Salsa Verde
Makes 6 servings (2 Huevos Rancheros per person)

Huevos Rancheros Ingredients:
12 Sprouted Corn Tortillas (Food For Life Brand)
2 cups cooked pinto beans without liquid
1 teaspoon ground cumin
1 cup chopped fresh cilantro
1 cup shredded cheese
8 large eggs, lightly beaten
Salt and pepper (as needed)
Olive Oil (use sparingly)

Salsa Verde Ingredients:
10 fresh husked tomatillos, finely diced
1 jalapeño, seeded and finely diced
3 green onions, diced
2 garlic cloves, minced
1/2 lime, juiced and zested

1. Preheat the oven to 350 degrees farenheit.
2. Lightly oil 2 muffin tins with olive oil. I used regular muffin tins, but I recommend a larger Texas Muffin size.
3. Warm the sprouted tortillas on the stove or microwave and stuff them in the muffin tin.
4. Mash the pinto beans, cumin, and cilantro with a fork until you get the consistency you like.
5. Place it in the mixture in the corn tortillas.
6. Divide the cheese among the tortillas.
7. Beat the eggs together and pour into the corn tortillas so that you get an even amount in each one.
8. Bake for 30 minutes.
9. Combine the salsa verde ingredients and cook over medium heat until the tomatillos are soft (about 10 minutes).
10. Cool the salsa verde and serve on top of the Huevos Rancheros