Vegetable & Chicken Stir Fry for 2

Mansell went for a run this afternoon with me in Central Park. It was a fabulous day and we had a chance to make the most of our time together. Mansell’s enjoying her school and she’s focused on doing the best she possibly can in preparation for her upcoming high school applications (in September), and she’s open to the invitation to run with her Dad (I’m overjoyed).

Tonight we sat together at the dinner table and listened to our new President as he addressed the country. His message is what I think of as HEED focusing on H. Health insurance, E. Energy resources (renewable), E. Education & D. Deficit reduction. I’m on his side on HEED, I like his approach as he tackles the challenges of our times and quite frankly, I like his swagger as he approached the podium.

On return from our outing we went to the grocery store with dinner in mind. At the Gourmet Garage we start in the vegetable section, the flavor base started with garlic, shallots, ginger and jalapeno. Then a package of chicken breast, broccolini, sliced peppers, carrots, and bean sprouts. As we moved through the starches we decided on a bag of brown basmati rice which we agreed should be first to hit the stove when we got home.

For our Vegetable & Chicken Stir Fry for 2:

2 knobs of ginger (peel & dice fine)
3 cloves garlic
2 shallots
1 jalapeno (seeded and diced fine)
1 carrot (shredded)
1 pound chicken breast (boneless, sliced into thin strips)
½ red pepper (sliced thin)
½ yellow pepper (sliced thin)
½ bunch broccolini (tops)
1 cup bean sprouts
4 tablespoons soy sauce
4 tablespoons olive oil
2 tablespoons agave syrup
pinch chili flakes
pinch salt
1 cup water
½ cup brown basmati rice

Start by rinsing the rice with cold water. Begin heating the ½ cup of water over high heat.

Add the rinsed rice and when the water begins to boil reduce the heat to low, cover and cook for 30 minutes.

When the timer rings for 30 minutes turn the flame to off and leave the rice covered. Now add 2 tablespoons of oil to a large saute pan or wok. Bring to heat over high flame and then add the ginger, garlic, carrots, and jalipeno. Stirring until the mixture begins to soften, about 1 minute.

Next add the remaining oil and then the chicken piece by piece stirring often. When the chicken is warmed through add the broccolini and peppers and stir some more.

After another minute sprinkle with salt and chili flakes to taste, then add the soy and agave syrup. Stir for another minute then add the bean sprouts and stir until the sprouts are fully incorporated. Now plate the rice and then the stir fry and serve.

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