You know those meals that everybody eats without complaint? This is one of those magical concoctions for our family.
My mother made this great stir fry and when I moved out at 17, she photocopied some recipes for me and I’ve been making my own version of it ever since.
Rebecca has requested chicken and peppers for dinner and since we’re up to our ears in sprouts so I’m happy to oblige.
You will need:
2 skinless boneless chicken breasts
1 orange pepper
1 red pepper
1 yellow pepper
1/4 cup gluten free soy sauce
2 tablespoons of dry white wine
1 tablespoon cornstarch
2 tablespoons apple jelly
1 teaspoon grated fresh ginger root
sesame oil
1 cup walnuts
1 teaspoon organic white sugar
2 cups sprouted mung beans
We always serve this with long grain brown rice and since that takes 40+ minutes you’ll want to start that first.
Mix in your mung bean sprouts right before serving and garnish with the toasted walnuts. Serve over rice.
