INGREDIENTS

• 1 pkg (250 g) GEOVITA Rice & Lentil Blend
• 1 2/3 cups (400 mL) sodium-reduced chicken or vegetable broth
• 1 tbsp (15 mL) canola oil
• 1/2 lb (250 g) lean ground chicken, turkey or pork
• 1/2 tsp (2 mL) each salt and pepper
• 1/4 cup (60 mL) sodium-reduced soy sauce
• 2 tbsp (30 mL) rice vinegar
• 1 tbsp (15 mL) each minced ginger and garlic
• 1 pkg (397 g) shredded coleslaw blend
• 1 cup (250 mL) bean sprouts (well rinsed)
• 1 tsp (5 mL) toasted sesame oil (or to taste, optional)
• Chopped green onions, lime wedges and wonton crisps (optional)
• Condiments such as additional soy sauce, plum sauce, Sriracha etc. (optional)

DIRECTIONS

1. Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed.
2. Meanwhile heat oil in a wok or large skillet set over medium heat. Add chicken, salt and pepper; stir fry, breaking up meat until browned. Add soy sauce, vinegar, ginger and garlic; stir for 1 minute. Add coleslaw blend; stir fry for 4 to 5 minutes or until wilted.
3. Stir in cooked grains and bean sprouts, tossing until well combined and heated through. Stir in toasted sesame oil (if using).
4. Spoon into bowls and garnish with green onions, lime wedges and wonton crisps (if using). Serve with condiments at the table to add to taste.

Tips:

• Replace the coleslaw blend with your favourite veggie slaw.
• Brown up the remaining 1/2 lb (250 g) meat in a separate skillet with your favourite seasonings and reserve in the refrigerator or freezer to use in this recipe another day or for another use such as a topper for another grain bowl or Tex Mex style salad.
• Make this an insta-worthy bowl by topping with fried runny eggs before serving. Or, create a fried rice fusion by adding in a chopped up omelet with the grains and sprouts.