Chicken & Broccoli with Rice

Ingredients:  1 rotisserie chicken  1 head broccoli, cut into florets and stems cut into 1 inch pieces  1½ cups brown rice, cooked to package directions  ¼ cup natural almond  1-inch ginger root, peeled and grated  2 large cloves garlic, grated or crushed  1 tablespoon Sriracha chili sauce, optional  Juice of 1 lime  1 cup chicken broth  ¼ cup reduced-sodium soy sauce  ¼ cup hoisin sauce   2 tablespoons canola  1 yellow onion, diced  1 small red bell pepper, diced  1 to 2 jalapeno peppers, thinly sliced  1 can sliced water , drained (optional)  About ½ cup toasted unsalted  3 green onions, thinly sliced on an angle

Directions: 1. Cook brown rice according to package directions. 2. Remove rotisserie chicken meat from bones and skin, and chop or pull meat. 3. Microwave the broccoli in a small amount of water for 2-3 minutes and drain. 4. In a small pot, loosen almond butter over low heat then add the ginger, garlic, Sriracha, lime juice, broth, soy sauce, hoisin and season with black pepper. Bring to a bubble, simmer to let sauce thicken and flavors combine. 5. Heat oil over high heat in large skillet. Add onions, peppers and broccoli, and stir-fry to tender crisp. Add water chestnuts, sauce and chicken, combine, and season to taste. Serve over rice; garnish with cashews, scallions and cilantro.

Makes 6 servings. Nutrition per serving: 326 , 13g , 25g carb, 8g fiber, 32g , 881mg sodium Source: www.rachaelrayshow.com