Recipe 5.1: Chicken Stir-Fry with Brown Rice
We always crave Chinese food, but we’re never completely satisfied when we order take-out; instead, we make our own, which is not only more satisfying but also much better for us. We use a wok that we received for a wedding gift (thanks, Matt and Casse!), but you can easily do the same thing in a large skillet. (But, FYI, a wok is totally the way to go! Ours is electric and we LOVE it.)
1 tbs. canola oil
1 lb. boneless, skinless chicken breast
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow onion, sliced
½ bunch green onions, sliced
1 zucchini, peeled and sliced
2 cups brown rice
1 tbs. salt
2 tbs. hoisin sauce
1 tbs. reduced-sodium soy sauce
½ tbs. sesame oil
Prepare rice according to directions on bag. Our is whole grain brown rice, so it takes nearly an hour to cook – we start it first thing, before even prepping anything else!
Preheat large skillet over medium low heat. Cut chicken into small, bite-sized pieces. Add canola oil to pan, allow to heat then add chicken. Cover and cook for 4-5 minutes, stirring frequently. Increase heat to medium. Add garlic and allow to become fragrant, 1-2 minutes. Add onion and allow to soften, 2-3 minutes, then add red pepper and zucchini. Add hoisin, soy, and sesame oil. Stir everything together and allow flavors to blend, 2-3 minutes. Serve hot over brown rice. Garnish with green onion. Kiss the paper take-out cartons good-bye!