Ingredients:

• 1/3 C. Tamari
• 1/3 C. Chinese Rice Wine
• 4 cloves garlic mashed
• 3/4 tsp. crushed red pepper
• 1 tsp. sesame oil
• 3 chicken breasts sliced in strips
• 2 C. broccoli florets
• 1 C. carrot strips
• 1 C. zucchini strips
• 1 red or green bell pepper sliced
• 1 C. sliced shataki mushrooms
• 1 tbsp olive oil

Directions:

Put the sliced chicken in a shallow dish. Mix the garlic, rice wine, pepper and oil in a sauce pan, bring to a boil and remove from heat. Cool slightly and pour over meat, stir to coat. Cover and marinate about 1 hour. Meanwhile wash and cut up vegetables.

Bring olive oil to medium heat in a skillet or wok. Swirl oil to coat the surface. Drain the chicken, reserving marinade in the original saucepan. Boil the marinade for 5 minutes. Add the chicken to the skillet and stir-fry 4-5 minutes. Add the cut up vegetables. If desired, drizzle some of the marinade on the vegetables. Stir-fry 4-6 minutes. Serve with 1/2 cup of brown rice per serving.

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