Ingredients
- 1lb Chicken breasts (cubed)
- 1 Cup dry millet cooked and chilled overnight (makes 4 servings dry millet)
- 2 Cups Mini Multi-Colored Sweet Peppers (diced)
- 1 large crown Broccoli cut to desired size
- 1/2 Large Yellow Onion (Diced)
- 3 Medium Sized Garlic Cloves (Minced)
- 1 1/2 cups shredded carrots
- 2 Eggs
- 2 Tablespoons San-J.s Original Gluten Free Tamari Soy Sauce plus more for seasoning to taste
- 2 Tablespoons sesame oil plus more for oiling pans
- Ginger powder to taste
Make it step by step
- Cook the millet the night before and let stand in the refrigerator slightly uncovered overnight. I used Eden Organic Millet
- When you are ready to cook, cut your vegetable ingredients to their desired sizes and set aside.
- Cut and season your chicken with the ginger powder. In a small skillet heat up 1 tablespoon San-J.s Original Tamari Soy Sauce and 1 tablespoon sesame oil. Add chicken and cook on medium while preparing other ingredients.
- In a large skillet add the remaining San-J.s Original Tamari Soy Sauce and sesame oil and heat. Crack both eggs into the pan and scramble.
- Next, add the garlic and onion, cook for approximately 30 seconds and then add the broccoli, peppers and carrots. Saute covered, stirring occasionally, for 5 minutes or until broccoli and carrots are becoming slightly soft.
- Add the chicken and oil from the other pan. Stir and cook for one minute.
- Finally, add the precooked millet. Throughly mix all ingredients and add more soy sauce to taste (I added approximately another Tablespoon).
- Continue to cook for approximately another 4 minutes and season with ginger powder if desired.
- Remove from heat and eat warm for full flavor. Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Georgianna, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.