What you'll be getting:

Chicken Stir-Fry

Per Serving

200 g veggies (carrots, peppers, broccolini, snap peas)

120 g chicken (marinating in liquid aminos, sesame oil, garlic, ginger, homemade plum syrup) 

1/4 c stir fry sauce (liquid aminos, sesame oil, garlic, ginger, homemade plum syrup, chilies, fish sauce, water) 

1 T avocado oil

1/4 c basmati rice

Equipment needed: non-stick saute pan or wok, pot of boiling water

Start boiling a pot of water, you don't have to measure as you will be cooking the rice the same way you would pasta. 

Once the water is boiling, add the rice. Set a timer for 10 minutes. 

 When there is 5 minutes remaining on the timer, start heating up the oil on high heat.

When the oil is hot, add your veggies.

Cook veggies for 1-2 minutes, then add the chicken. 

Continuously stir the ingredients as they cook. 

After a couple of minutes, the chicken will be cooked fully. 

Add the sauce. 

Stir to coat the ingredients with the sauce, then remove the mixture from the heat.

When the timer goes off for the rice, drain.

Return the rice to the pot and cover. Let it sit for 2 minutes to let any excess water be absorbed. 

When the rice is ready, plate it and top with the stir-fry. From start to finish this dinner takes less than 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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