1 1/2 pounds Smart Chicken whole legs, skinned and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, divided
1 bunch green onions
2 carrots, sliced julienne
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon cane sugar
1/4 teaspoon red pepper flakes
1 tablespoon tamari
2 tablespoons rice vinegar
2 cups broccoli, cut into florets
1 tablespoon arrowroot
4 cups brown rice, cooked

Sauté chicken in 1 tablespoon of the oil until cooked through. In remaining oil, sauté the onions and carrots for 2 minutes.

Combine the garlic, ginger, sugar, pepper flakes, tamari, vinegar and 1 tablespoon water. Add to sautéed carrots and onions and bring to a boil.

Add cooked chicken and the broccoli. Simmer until broccoli is tender. Add the arrowroot dissolved in 1 tablespoon water and cook until thickened.

Serve over the brown rice. Makes 4 servings.

— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.