Sweet & Sour "Chicken"

INGREDIENTS

• 1 cup long grain organic brown rice
• 2-3 tablespoons organic sesame oil, divided use
• ½ large onion, chopped
• ½ red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 tsp grated ginger root
• 2 cloves garlic, minced or pressed
• ¾ sliced shitake mushrooms
• 20 ounce can pineapple chunks in pineapple juice
• 1 tablespoon cornstarch
• 2 tablespoons organic tamari or shoyu 
• 1 tablespoon organic rice wine vinegar
• 1 tablespoon honey
• ¼ teaspoon sirachi 
• 1 lb. baby bok choy, sliced
• 1 teaspoon toasted sesame oil
• 1-2 packages chickenless chicken or tofu
• 1/2 teaspoon cinnamon (instead of five spice powder)
• bit of pepper
• 2 teaspoons toasted sesame seeds

INSTRUCTIONS

1. Make the brown rice in your rice cooker or using your preferred method. (I put mine on before I leave for the gym so that it’s done when I get back.)
2. After you prep all your vegetables, heat your wok and add some of the sesame oil. Sauté the red onion, followed by the bell pepper pieces, ginger, garlic and mushrooms.
3. While the veggies are cooking, separate out the pineapple chunks from the juice. You should have about 2 cups of pineapple chunks and about 1 cup of pineapple juice. Whisk in the cornstarch, tamari or shoyu, rice wine vinegar, honey, and sirachi to the pineapple juice, and make sure the cornstarch is mixed in well - you don’t want lumps!)
4. Add the pineapple chunks to the veggie mixture, and than add the sauce. Turn the heat low and cook until thickened. When it is thickened just right, taste for seasoning, turn off the heat, and cover the wok.
5. You’re going to be doing steps 5 and 6 at the same time, so you’ll need two large skillets. (Actually, if you have help in the kitchen, one person can be doing steps 5-6 while you do steps 2-4. Then you’ll really have dinner on the table quickly!) In a separate skillet, heat some oil and toss in the bok choy. Sauté for just a minute or two so it’s still crisp. Add the cooked rice, along with the toasted sesame oil, and sauté briefly until the rice is reheated. Cover.
6. Toss the cinnamon and pepper with the frozen "chicken" and tofu, as you heat the remaining sesame oil in a separate skillet. Saute the "meat" in the hot oil for about 6 minutes. 
7. Plate some of the rice and bok choy mixture. Top with the veggie sweet and sour mixture, and then add the cooked "meat". Sprinkle with sesame seeds and serve. Yum!