1 pound boneless, skinless chicken breasts, cut into julienne strips
2 cups water
1 cup brown rice
1/2 teaspoon sea salt
2 tablespoons olive oil
2 cloves garlic, minced
1 1/2 cups broccoli florets
1 cup sliced mushrooms
1/2 cup water chestnuts
1 cup penny-sliced carrots
1 cup green onions, sliced
MARINADE:
2 tablespoons extra virgin olive oil
1 tablespoon minced ginger root
2 teaspoons low-sodium soy sauce
1 clove garlic, minced
Dash hot pepper sauce

1 pound boneless, skinless chicken breasts, cut into julienne strips 2 cup s water 1 cup brown rice 1/2 teaspoon sea salt 2 tablespoons olive oil 2 cloves garlic, minced 1 1/2 cups broccoli florets 1 cup sliced mushrooms 1/2 cup water chestnuts 1 cup penny-sliced carrots 1 cup green onions, sliced 2 tablespoons extra virgin olive oil 1 tablespoon minced ginger root 2 teaspoons low-sodium soy sauce 1 clove garlic, minced

1. Combine all marinade ingredients. Place chicken in marinade and let stand for 1 hour in refrigerator. Meanwhile, preheat oven to 350. Prepare a six-quart covered casserole dish with cooking spray. Add rice, water and salt and bake for 40 minutes or until all the liquid is absorbed.
2. Meanwhile, heat olive oil in a large skillet and gently saute garlic until just fragrant. Add sliced chicken and saute until no longer pink. Add chopped vegetables and cook until just soft. Remove from heat. Add the cooked vegetable mixture to the rice when it is finished baking. Serve piping hot.