Veggie Stir-Fry w/ Chicken Breast
Whenever I’m having a “what should I make for dinner” crisis, this is my go-to. Since I always have organic, farm-fresh vegetables from my CSA, I literally toss everything in. If you’re making this, please deviate and get creative, too. Don’t be discriminatory with your veggies: treat stir-fry as a catch-all!
Skoog’s Veggie Stir-Fry w/ Chicken Breast
2 cups COOKED Brown Rice (cook with vegetable broth instead of water)
1 TBSP Sesame Oil
1 lb Chicken Breast, cut into strips, then diced
1 medium Onion, chopped
3 Celery stalks, chopped
1 medium Bell Pepper, seeded & chopped
2 cloves Garlic, sliced
3 Carrots, sliced
5 Kale leaves, chopped
1/2 cup frozen Peas
1 tsp peeled Ginger, peeled & grated
1 TBSP low-sodium Soy Sauce
Over high heat, drizzle Sesame Oil into wok. Add Chicken Breast and cook thoroughly (5-8 minutes). Add Onion, Celery, Bell Pepper, Garlic and Carrots. Stir fry for 4-5 minutes. Then, add Kale, Peas and Ginger, tossing for 2-3 more minutes, or until desired firmness is reached. Turn off heat and stir in Soy Sauce, coating evenly.
Serve over brown rice and enjoy!