Chicken & Mushroom Lemongrass Basil
  • 1 Saffron Road Lemongrass Basil Simmer Sauce
  • 1/2 green bell pepper, diced
  • 8 white button mushroom caps, sliced
  • 1/2 cup precooked or canned garbanzo beans/chickpeas
  • 12 ounces precooked skinless, boneless white meat chicken (precooked by you or frozen)
  • 1 tbsp canola oil
  • Brown rice
  1. Start cooking brown rice.
  2. Heat 1 tbsp canola oil in a skillet and add diced green bell pepper. Saute until just starting to become tender, then add sliced mushrooms and continue. Once mushrooms are about halfway cooked through, add 1/2 cup garbanzo beans and heat thoroughly.
  3. Heat precooked chicken separately and slice into 1-inch chunks. Add to skillet.
  4. Add Saffron Road Lemongrass Basil Simmer Sauce and stir thoroughly. Reduce heat to medium low and simmer until sauce begins to bubble.
  5. Serve over brown rice and garnish (optionally) with a lemon slice and fresh basil.
Recipe by Saffron Road Food at