Asian Chicken Bowl

Ingredients

• 0.5 chicken breast (approx 1 pound)
• 0.5 tbsp rice wine
• 1.5 tsp soy sauce (can substitute Braggs liquis aminos)
• 0.75 tsp sesame oil
• 0.25 cup shitake mushrooms (sliced)
• 0.5 green onions (chopped)
• 0.5 cup bok choy (sliced)
• 0.75 cup cooked rice (can substitute quinoa)
• 0.25 avocado (chopped)
• 2 tbsp fresh basil (chopped)
• 0.25 cup red cabbage (shredded)

Instructions

1. Cook rice/quinoa according to the package.
2. Mix rice wine and soy sauce in a bowl and set aside.
3. Slice chicken breast into bite-size pieces.
4. Put a pan over medium heat and add the sesame oil. When hot, add the chicken and cook for 3 minutes. Add bok choy and mushrooms. Cook for an additional 3 minutes and flip all ingredients. Turn down to low and cook for an additional 5 minutes or until the chicken is cooked through.
5. Divide rice/quinoa into bowls. Top with chicken, bok choy, and mushrooms. Add shredded cabbage. Sprinkle with basil and avocado.

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