Ginger Scallion Stir Fry with Sprouted Brown Rice, Veggies, and Chicken | The Whole Grains Council

Ingredients

• 1 bunch scallions, sliced (white and green parts)
• ½ cup finely chopped, peeled fresh ginger (from about 2 palm-sized pieces ginger root)
• ¼ cup canola oil, divided
• 1 ½ teaspoons reduced sodium soy sauce
• ¾ teaspoon red wine vinegar
• 1 pound boneless, skinless chicken breasts
• 1 cup sprouted brown rice
• 1 cup snow peas
• 2 large carrots, peeled and sliced
• 1 (8-oz) can water chestnuts, drained