What you'll be getting:

Chicken Stir-Fry

Per Serving

5 oz chicken (marinating in stir-fry sauce) 

125 g veggies (cabbage, green onions, broccoli, peppers, carrots, celery, bok choy)

1/4 c quick-cook brown rice

1/3 stir-fry sauce  (avocado oil, gluten-free soy sauce, ginger, chili flakes, nutritional yeast, rice wine vinegar, tamarind paste, brown sugar)  

Equipment needed: 1 pot large enough for the rice, 1 pan (or wok if you have one) for all the other ingredients

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Start by bringing up a pot of water to a full boil. Make sure it is large enough to hold the rice and will not boil over. When it comes to a boil, add your rice. 

Set a timer for 15 minutes. 

Start heating your pan on high heat.

When hot, add the chicken. 

As it cooks, stir it around with a heat-proof spatula or wooden spoon, to cook it evenly. Set a timer for 5 minutes. 

When the timer goes off, add the veggies. Continue to stir. 

When you notice the broccoli is getting a little soft (about 1 minute) add the sauce. Give the stir-fry a quick stir, then cover with a lid and remove from the heat. When the timer goes off for the rice, drain and plate up your dinner. I love stir-frys because they are so quick.

From start to finish this dinner takes about 15 minutes. Enjoy. 

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

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