THE CORVALLIS CARROT
What you'll be getting:
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
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.