Chicken Stir Fry
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In your crate
Jar of cooked chicken or jar of black beans
Jar of vegetables (zucchini, cabbage, and carrots); varies depending on allergies
Bag of uncooked rice
Jar of sauce (coconut amino, sesame oil, brown sugar, vinegar, garlic, ginger, vegetable bouillon, corn starch, chili powder, and red pepper flakes)
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Recommended cooking utensils
Sauce pan or pot with lid
Frying pan
Serving Spoon
Spatula
Measuring cup(s)
Instructions
Measure out 1 1/2 cups of water per serving in a pot or sauce pan. (For example, if you have 3 servings of rice, add 4 1/2 cups of water.)
Bring the water to a boil on medium high heat, add rice, and cover with lid.
Turn the heat to low and cook for 10-15 minutes.
Once the water is all absorbed, remove the pot from the burner, and let it cool for about 5 minutes.
Heat the frying pan over medium heat, and add about one tablespoon of oil per serving to the pan.
Add vegetables, chicken/beans, and cooked rice to the pan and cook for about five to ten minutes, or until everything is hot.
If family members like different amounts of sauce, you can add the sauce after cooking as you like. Otherwise, you can add some straight to the pan with the veggies, chicken/beans, and rice and heat. We gave everyone a little extra sauce, so just use as much as you’d like.
Serve and Enjoy!
