Sprouted Fried Rice and Asian Chicken Skewers

We use the grill A LOT. So coming up with fun and interesting marinades and side dishes can sometimes be daunting.

We LOVE Asian inspired cuisine and while nothing will be as delicious as that greasy, New York City style Chinese food, this came pretty close to perfect. Oh, and actually healthy!

I grew up eating the packet seasonings, want Chinese food, no problem here is a packet! Mexican food? packet. Steak marinade? packet. When you eliminate processed foods, chemicals and additives form your families diet, those packets turn into poison. You don't need them, I promise!

I advocate using organic meat, produce and groceries as much as your families budget can allow, a great rule of thumb is the EWG's clean 15 if you have to pick and choose what to buy organic versus conventional. Also, the NON-GMO project verification seal is just as good if not better than a USDA organic seal.

Chicken Breast Skewers: (feeds 2 adults &2 very hungry kiddos)

2 organic chicken breasts, cut into cubes
1/4 cup soy sauce
1/4cup organic rice vinegar
1/8 cup olive oil
1/4 teaspoon ginger
1/4 teaspoon saigon cracked black pepper
1/4 teaspoon salt
1 teaspoon minced organic garlic
4-5 drops hot chili oil (or more if you love spicy!)

Assemble skewers and mix all ingredients together. Marinade can be mixed and stored overnight in a bag with your skewers, we marinated for 1.5 hours and it was tender, moist and delicious!

Grill for 10-15 minutes at medium heat (outside is nice and charred while inside remains juicy)

Sprouted Brown Rice:
Step 1
1/2 cup organic sprouted brown rice (rinsed and drained)
1 cup organic chicken broth
2 tablespoons extra virgin olive oil 
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Directions: Cook rice according to package or Lundberg's family fool proof recipe of 45 minutes on low and 10 minutes with heat off "steaming".

Step 2
1/2 cup soy sauce
5 organic baby carrots
1 cup cooked organic green beans
1/4 organic white onion
1 organic egg
4 tablespoons Ghee
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Directions:
chop green beans, carrots and onions into tiny bite size pieces (roughly double the size of the grain of rice) and saute in your melted ghee using a heavy bottom or cast iron pan.

once your veggies are tender add in cooked rice and soy sauce and simmer for 6-8 minutes on medium heat until your rice has absorbed the excess moisture. Add in your egg and saute until egg is cooked through and rice is fluffy.

ENJOY!

What's your favorite take out to make at home?  I'd love to hear about it!

xo-J