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Ingredients

  • 2 c. cooked black rice forbidden
  • 2 c. cooked red japonica rice
  • 1-2 Tbsp. olive oil
  • 1 1/2 c. sugar snap peas cut in 1/3's
  • 2 c. baby bok choy cut in about 1/2" pieces
  • 1- 1 1/2 c. broccoli cut in 1/2" pieces
  • 3 rainbow carrots peeled and sliced paper thin (use mandolin or potato peeler)
  • 1 c. 1/2" diced red onion
  • 1-2 Tbsp. sesame seeds toasted black and white if you have them
  • Thinly sliced chicken as much or little as you want
  • Red Chili Hoisin Sauce ingredients
  • 1/2 c. Thai Sweet Chili Sauce
  • 1/2 c. hoisin sauce
  • 1/2-1 tsp. crushed red pepper
  • 2 cloves garlic finely minced
  • 1 Tbsp. sesame oil
  • 4 Tbsp. soy sauce
  • salt and pepper to taste

Instructions

  1. For Red Chili Hoisin Sauce, put all ingredients in small sauce pan and cook for 4-5 minutes on low to cook the garlic. Set aside.
  2. Heat the oil in a large skillet (I used a 13"). Add the broccoli, bok choy and onion to skillet and stir-fry for 4-5 minutes until things start to cook, then throw in the paper thin carrots and saute for 1-2 minutes (you want these to remain crunchy).)
  3. Add in the sugar snap peas and both cooked rices, stir for 3-4 minutes then add in the thinly sliced chicken (optional).
  4. Drizzle on some of the Red Chili Hoisin Sauce and toss to coat. You can serve the extra sauce on the side in case you want more. Sprinkle with toasted sesame seeds.

Recipe Notes

You can easily make this for 2 just but dividing ingredients in half.