Ginger Scallion Stir Fry with Sprouted Brown Rice, Veggies, and Chicken

Instructions

1. In a medium bowl, combine scallions, ginger, 3 tablespoons of the canola oil, soy sauce, and red wine vinegar. Stir to combine.
2. Add the chicken and toss a few times until covered. Cover bowl and let marinate in the refrigerator at least 1 hour (or overnight).
3. Prepare rice according to package instructions.
4. Heat a large wok over medium high heat. Add the remaining 1 tablespoon of canola oil and tilt wok in a circular motion to oil the entire surface. Add the chicken to the wok, along with all of the marinade. Cook, tossing frequently, until chicken is no longer transluscent and begins to brown.
5. Add the vegetables to the chicken mixture and continue cooking, until vegetables soften and internal temperature of chicken reaches 165°F. Serve over sprouted brown rice.