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taken from


  • 2 cups cooked brown rice
  • 2 chicken breasts, skinless and boneless
  • 4 cloves garlic, cut in half
  • 1/2" slice fresh ginger root
  • 1/2 bunch chopped fresh mint
  • 12 fresh basil leaves
  • 1/2 bunch chopped cilantro, optional
  • 2 1/2 cups carrot juice
  • 2 1/2 teaspoons arrowroot powder
  • 2 bags oriental frozen vegetables
  • 1 whole onion, sliced
  • 1/2 pound sliced shiitake mushrooms
  • 1 bag broccoli florets
  • 1 can bamboo shoots, drained
  • 2 teaspoons Spike seasoning, or other no salt seasoning
  • 2 tablespoons Dr. Fuhrman's VegiZest
  • 1/2 teaspoon curry powder, optional
  • 3 tablespoons natural peanut butter, no salt
  • 1/2 cup light coconut milk
  • 1/4 cup raw cashews, chopped


  • Cook brown rice according to directions and set aside until ready to serve.
  • Very thinly slice chicken.
  • Lightly brown chicken over high heat.
  • Turn down heat to medium and cook until done.
  • Do not overcook chicken; when pricked with fork and juice runs clear the chicken is cooked. Remove to a plate and set aside.
  • In food processor, finely chop garlic, ginger root, mint, basil, and cilantro, reserving some for top, if desired.
  • Mix carrot juice w/ arrow root powder.
  • Place all ingredients (except for peanut butter, coconut milk, and cashews) into a wok or large skillet.
  • Cook on high heat, covered, stirring often, until vegetables are just tender and chicken cooked through about 10-15 minutes.
  • Push vegetables aside and add peanut butter, stirring to blend with liquid.
  • Toss to distribute.
  • Add coconut milk and heat until hot.
  • Place chicken on the brown rice, cover with vegetable mixture and top with chopped cashews. Also delicious topped with the fresh herbs. Serves 4.

Categories: Main Dish  Tofu 
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