Colorful Broccoli, Mushroom Chicken Stir-fry with Wild Rice Print 10 LikeDislike By Lillian Zhao This tasty stir-fry recipe has been my go-to, easy, weekday dinner, that also transforms into a great colorful dish that has impressed many at a dinner party. There’s the sweetness that comes from the red peppers, a crunchiness that comes from the broccoli, and depth of flavor from the shitakii mushrooms…all combined with lean, protein-rich chicken. Doesn’t get more heart friendly and diabetes friendly than that! If you like it hot you can throw in a heaping teaspoon of chili pepper sauce, which I often do. Boom! A note on the wild rice that I pair it with: I started eating white rice before I could walk since it’s a staple of Chinese cuisine. But when my dad got diagnosed with diabetes, white rice was one of the many foods that got tossed out of the pantry. My mom started experimenting with brown rice, wild rice, black rice, red rice, etc. I like the color and textures of wild rice, but this dish would go well with brown rice, red rice, quinoa or even my new favorite, cauliflower rice!