Weeknight Chicken Stir-Fry
with carrots, mushrooms, and celery

Name: Weeknight Chicken Stir-Fry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Boneless, skinless chicken thighs, chopped; 3 cloves Garlic, minced; 1 Onions (medium), chopped; 1/2 lb Carrots, sliced thinly; 3 stalks Celery, sliced at a bias; 1/2 lb Mushrooms, brown, sliced; 3 Tbsp Soy sauce, low-sodium; 1 Tbsp Rice vinegar; 1 Tbsp Brown sugar; 1/2 cup Chicken stock; 1 1/2 Tbsp Corn starch; 2 Tbsp + 1 1/2 Tbsp Cooking oil; 1/2 Lemon, juice of; to taste Salt; to taste Hot sauce; 1 1/3 cups Brown rice, uncooked ((yields ~3 cups of cooked rice))

Active: 40 min Total: 45 min

Original GF Paleo Vegetarian

This quick one-pan meal is sure to become an easy fall favorite. Plus, once you make this stir-fry, you have the smarts to swap in any of your favorite proteins and vegetables for endless variety.
Smarts: Chop longer-to-cook ingredients like carrots thinly so they cook faster.

Ingredients

Metric

Servings:

Chicken Stir-Fry with Carrots, Mushrooms, and Celery:

Boneless, skinless chicken thighs - 1 lb , chopped
Garlic - 3 cloves , minced
Onions (medium) - 1 , chopped
Carrots - 1/2 lb , sliced thinly
Celery - 3 stalks , sliced at a bias
Mushrooms, brown - 1/2 lb , sliced
Soy sauce, low-sodium - 3 Tbsp
Rice vinegar - 1 Tbsp
Brown sugar - 1 Tbsp
Chicken stock - 1/2 cup
Corn starch - 1 1/2 Tbsp
Cooking oil - 2 Tbsp + 1 1/2 Tbsp
Lemon - 1/2 , juice of
Salt - to taste
Hot sauce - to taste

Brown Rice (enough for lentil patties):

Brown rice, uncooked - 1 1/3 cups ((yields ~3 cups of cooked rice))

Prep

Cook brown rice - This makes enough for tomorrow’s dinner. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~45 minutes. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve 1 cup (236 ml) (if making 4 servings) for tomorrow night’s dinner (Can be done up to 5 days ahead)
Chicken - Chop into bite-sized pieces. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead).
Garlic / Onions / Carrots / Celery / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Make stir-fry sauce - Mix minced garlic with soy sauce, rice vinegar, brown sugar, chicken stock, and corn starch.

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Make

Heat a wok over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Saute for 3 to 4 minutes and remove chicken from pan and set aside (don’t worry, it doesn’t have to be cooked all the way yet).
Return wok back to heat and then add second part of cooking oil. Add onions, celery, and carrots to heated oil with a sprinkle of salt. Saute for ~10 minutes, until carrots are tender but still crunchy. If the pan ever looks too dry and ingredients may burn, just add a splash of water or chicken stock.
Add mushrooms and chicken back to pan. Push all ingredients to the sides forming a hole in the middle. Give your stir-fry sauce a stir and pour into the hole. Wait for it to bubble and darken before tossing everything through and making sure all the ingredients are coated in the sauce. Cook until all ingredients are tender.
Remove from heat. Finish with lemon juice, and season with salt and hot sauce to taste.
Enjoy with rice (remember to save 1 cup (235ml) for tomorrow night’s dinner)!

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