What you'll be getting:

Chicken Stir-Fry

Per Serving

125 g chicken (marinating in liquid aminos, ginger, avocado oil) 

1/4 c brown rice 

130 g veggies (peppers, cabbage, carrots, zucchini, onions)

50 g stir-fry sauce (liquid aminos, yellow plums, ginger, garlic, onions, nutritional yeast, avocado oil, chilies, rice vinegar)

 

Equipment needed:  1 pot of water, 1 large pan or wok

Start heating up your water for the rice. It does not have to be measured, as you will be draining the rice.  When it is boiling, add the rice. Set a timer for 15 minutes. 

Sautee the chicken for about 5 minutes or until the chicken has fully cooked. Then add the veggies. 

When the carrots begin to soften, add the sauce.  

When you have 10 minutes remaining, start heating up your pan on high heat. When hot, add the chicken. If your pan tends to stick you can use a little oil, try not to use too much though as the chicken already has oil on it and the sauce also contains some oil. 

Cook the veggies and chicken for an additional 2-5 minutes (until the carrots begin to soften. 

Cook for about 1 minute and then remove from the heat. When the timer goes off for the rice, drain and plate. 

Plate up the rice and then top with the stir-fry. From start to finish this dinner takes just over 15 minutes. Enjoy. 

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

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