Brown Rice Chicken And Cilantro Salad Recipe

Ingredients

3 tablespoons water

3 tablespoons soy sauce

1 boneless, skinless chicken breast half (about 9 ounces), cut into 3/4-inch cubes

3/4 teaspoon toasted sesame oil

3 cups cooked brown rice, tossed with 2 tablespoons rice-wine vinegar while warm

2 cups shredded bok choy or cabbage

1/2 cup fresh cilantro

1 tablespoon toasted sesame seeds

1 lime, cut into wedges

Combine water and soy sauce in a medium saucepan over medium-high heat. Add chicken. Cook, covered, for 4 minutes. Stir in sesame oil. Let cool.

Combine rice, bok choy, cilantro, and sesame seeds in a bowl; toss in chicken with juices. Refrigerate until ready to serve. Serve with lime wedges.