1lb Chicken breasts (cubed)
1 Cup dry millet cooked and chilled overnight (makes 4 servings dry millet)
2 Cups Mini Multi-Colored Sweet Peppers (diced)
1 large crown Broccoli cut to desired size
1/2 Large Yellow Onion (Diced)
3 Medium Sized Garlic Cloves (Minced)
1 1/2 cups shredded carrots
2 Tablespoons San-J.s Original Gluten Free Tamari Soy Sauce plus more for seasoning to taste
2 Tablespoons sesame oil plus more for oiling pans
Ginger powder to taste
Cook the millet the night before and let stand in the refrigerator slightly uncovered overnight. I used Eden Organic Millet
When you are ready to cook, cut your vegetable ingredients to their desired sizes and set aside.
Cut and season your chicken with the ginger powder. In a small skillet heat up 1 tablespoon San-J.s Original Tamari Soy Sauce and 1 tablespoon sesame oil. Add chicken and cook on medium while preparing other ingredients.
In a large skillet add the remaining San-J.s Original Tamari Soy Sauce and sesame oil and heat. Crack both eggs into the pan and scramble.
Next, add the garlic and onion, cook for approximately 30 seconds and then add the broccoli, peppers and carrots. Saute covered, stirring occasionally, for 5 minutes or until broccoli and carrots are becoming slightly soft.
Add the chicken and oil from the other pan. Stir and cook for one minute.
Finally, add the precooked millet. Throughly mix all ingredients and add more soy sauce to taste (I added approximately another Tablespoon).
Continue to cook for approximately another 4 minutes and season with ginger powder if desired.
Remove from heat and eat warm for full flavor. Enjoy!