Serves 4. Recipes, provided by Cooking Matters, is from chef Kaspar Donier, of Seattle.
1 cup brown rice
1/2 lb. broccoli
2 medium celery stalks
1 medium carrot
1 small chili pepper
1 clove garlic
6 ozs. boneless, skinless chicken pieces or firm tofu
1/4 cup low-sodium soy sauce
1 tbl. brown sugar
1 tbl. cornstarch
2 tbls. canola oil
1/2 tsp. ground ginger
1. Cook rice following package directions. Set aside, covering to keep warm. While rice is cooking, make veggie mixture.
2. Rinse and chop broccoli and celery. Peel, rinse and chop carrots. Rinse and mince pepper. Peel and finely chop garlic. Cut chicken or tofu into small pieces.
3. In a small bowl, stir together soy sauce, brown sugar and cornstarch. Add 1 teaspoon of the minced pepper. Stir.
4. Heat oil in a medium skillet over medium-high heat. Add ground ginger and stir. Add chicken or tofu and cook, stirring occasionally, until slightly browned and starting to cook through, about 2 minutes.
5. Add chopped veggies. Stirring frequently, cook until veggies are tender and chicken is completely cooked but not dry, about 5 to 7 minutes.
6. Add soy sauce mixture and bring to a boil. Reduce heat and simmer until sauce is slightly thickened, about 2 minutes. Serve over warm brown rice.