Serves 2-4
Rice
1 cup rice + 2 cups water
a. Measure liquid & rice carefully into a pot/saucepan.
b. Stir once.
c. Cover and bring to a boil.
d. Reduce heat to low.
e. Simmer until soft, keeping it covered. No stirring, no peeking! Check the package for how long to cook.
Stir Fry
2 cups chopped veggies
2 boneless, skinless chicken breasts
Sauce
¼ cup soy sauce
¾ cups water
2 tbsp lemon juice
1/4 cup sugar
2 cloves garlic - minced
1 tablespoon minced fresh ginger (or ½ tsp powdered)
2 Tbsp. cornstarch
1. Mix all sauce ingredients in a 2 cup glass measuring cup.
2. Chop vegetables.
3. Chop chicken.
4. Heat 1-2 tbsp oil in a large skillet over med-high heat for 2-3 min.
5. Add onion and chicken.
6. Stir fry until chicken is no longer pink and onions are soft.
7. Add vegetables, adding the harder vegetables first (like carrots) and softer ones later, stir frying 2-3 min. after each addition. Cover between to allow the veggies to steam.
8. When vegetables are nearly done (you decide how soft you like them), add the sauce. (hint: the cornstarch will settle to the bottom so stir right before adding.)
9. Gently stir the whole mixture until the sauce has bubbled and thickened. Taste and adjust.
10. Serve over hot rice.
Rice
1 cup rice + 2 cups water
a. Measure liquid & rice carefully into a pot/saucepan.
b. Stir once.
c. Cover and bring to a boil.
d. Reduce heat to low.
e. Simmer until soft, keeping it covered. No stirring, no peeking! Check the package for how long to cook.
Stir Fry
2 cups chopped veggies
2 boneless, skinless chicken breasts
Sauce
¼ cup soy sauce
¾ cups water
2 tbsp lemon juice
1/4 cup sugar
2 cloves garlic - minced
1 tablespoon minced fresh ginger (or ½ tsp powdered)
2 Tbsp. cornstarch
1. Mix all sauce ingredients in a 2 cup glass measuring cup.
2. Chop vegetables.
3. Chop chicken.
4. Heat 1-2 tbsp oil in a large skillet over med-high heat for 2-3 min.
5. Add onion and chicken.
6. Stir fry until chicken is no longer pink and onions are soft.
7. Add vegetables, adding the harder vegetables first (like carrots) and softer ones later, stir frying 2-3 min. after each addition. Cover between to allow the veggies to steam.
8. When vegetables are nearly done (you decide how soft you like them), add the sauce. (hint: the cornstarch will settle to the bottom so stir right before adding.)
9. Gently stir the whole mixture until the sauce has bubbled and thickened. Taste and adjust.
10. Serve over hot rice.