INGREDIENTS:

Avocado oil cooking spray

1 or 2 garlic cloves

1 tsp shredded fresh ginger

3 or 4 stems and leaves of bok choy separated and chopped

18 oz. package sliced white button mushrooms

1 cup chopped cooked chicken (tempeh, tofu, or edamame)

1 TBS soy sauce

½ teaspoon onion powder

½ to 3/4 cup cooked brown rice

1-2 green onions, chopped

¾ cup chopped or shredded raw carrot

1 ½ TBS chopped cashews

Salt and pepper

DIRECTIONS:

Lightly coat a wide skillet or wok with the cooking spray and warm over medium-high heat.

Add the garlic and ginger, and sauté for 30-60 seconds, until softened. Add the bok shoy stems and the mushrooms, and cook until the mushrooms are browned, about 3 minutes more.

Coat another skillet with some cooking spray, then add the chicken, soy sauce and onion powder. Stir the ingredients until cooked, about 5 minutes (or until warmed, if using shredded chicken).

Place the brown rice, bok shoy and chicken into a serving bowl and top with the green onions, carrot, and cashews. Season to taste with salt and pepper.