Recipe
Veggie & Rice Stir-Fry
Ingredients
- 1 cup brown rice
- ½ lb broccoli
- 2 celery sticks
- 1 carrot
- 1 small jalapeno (optional)
- 1 garlic clove
- 6 oz chicken or tofu
- ¼ cup soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp cornstarch
- 2 Tbsp oil
- ½ tsp ground ginger
Directions
- Cook rice following package directions. Set aside. Cover to keep warm. While rice is cooking, make the veggie mixture.
- Rinse and chop broccoli and celery. Peel, rinse, and chop carrots. Rinse and mince jalapeño. Peel and finely chop garlic.
- If using chicken, remove any skin. Cut chicken into small pieces.
- In a small bowl, stir together soy sauce, brown sugar, and cornstarch. Add 1 teaspoon of the minced jalapeño. Stir.
- In a medium skillet over medium-high heat, heat oil. Add ground ginger and stir. Add chicken or tofu. Cook, stirring occasionally, until slightly browned and starting to cook through, about 2 minutes.
- Add chopped veggies. Stir frequently. Cook until veggies are tender and chicken is completely cooked but not dry, about 5–7 minutes.
- Add soy sauce mixture. Bring to a boil. Reduce heat. Simmer until the sauce is slightly thickened, about 2 minutes.
- Serve over warm brown rice.
