The weather’s been cooling down here in Georgia, so why not warm up this evening with a Fizzle Sizzle Stir Fry?!
1 cup dry brown rice
3 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
3 cups kale, stems removed and leaves torn into bite-sized pieces
1 cup edamame, shelled
2 cups frozen California medley or any frozen mixed vegetables
1/2 cup peas
1 can sliced water chestnuts
1/2 red bell pepper, sliced into bite-sized pieces
1 (2-inch) piece fresh ginger, peeled and minced
4 cloves garlic, peeled and minced
6 green onions (scallions), chopped into 1/2-inch lengths
pinch crushed red pepper flakes
1/2 cup tamari
1/4 cup sweet Asian chile sauce
1/2 cup chopped peanuts (optional)
- In a medium stockpot, combine 1 ½ cups water with the rice and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, or until tender. Set aside.
- Meanwhile, in a wok or large sauté pan, heat the canola oil over medium-high heat. Add the chicken, and sauté, turning, for about 6 minutes, or until cooked through. Add the kale and cook for about 2 minutes, or until the kale is cooked down. Add the edamame, California medley, peas, water chestnuts, bell pepper, ginger, garlic, and green onions, and cook for 3 minutes. Add the cooked rice, red pepper flakes, tamari, and chile sauce and mix thoroughly. Sprinkle on chopped peanuts as a garnish (optional). Serve with a smile.
Recipe courtesy of the United States Department of Agriculture.