Recipe credit
Cooking Matters
Ingredients
- 1 cup brown rice
- ½ pound broccoli
- 2 medium celery stalks
- 1 medium carrot
- 1 small jalapeño or other chili pepper
- 1 clove garlic
- 6 ounces boneless chicken pieces or firm tofu
- ¼ cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons canola oil
- ½ teaspoon ground ginger
Directions
- Cook rice following package directions. Set aside. Cover to keep warm. While rice is cooking, make 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 sauce is slightly thickened, about 2 minutes.
- Serve over warm brown rice.
Tips and variations
- Use any veggies you like. Be sure to cut all veggies into equal-size pieces so they cook evenly.
- Add denser veggies, like broccoli, celery, and root veggies, to the skillet first. Add veggies with a high water content, like squash or spinach, last.
- Cook more rice than you need for this recipe. Use it in another recipe, later in the week. Or, flavor with herbs and cheese and use to fill veggie burritos.
- Use fresh ginger instead of ground. Peel and finely chop a 1-inch piece of fresh ginger.
- Add 2 teaspoons to the soy sauce mixture in step 4. Stir.
Nutritional info
Allergens
Soy
