This Chinese Vegetables and Rice recipe is adapted from Cooking Matters. It is so easy to make, I use this recipe in cooking classes with kids. The kids always love it, it’s a big hit!
First, remember to use low sodium soy sauce, otherwise it may be too salty. If you don’t have low sodium soy sauce, dilute your soy sauce with some water.
Next, there is jalapeño in it but it really isn’t very spicy. I’ve yet to have a kid complain that it was too spicy.
Finally, I like to make it with tofu instead of chicken, keeping it a vegan favorite that my family loves to eat! Hope you enjoy this Chinese Vegetables and Rice recipe.
Ingredients
- 1 cup brown rice
- 1⁄2 pound broccoli
- 2 medium celery stalks
- 1 medium carrot
- 1 small jalapeño or other chili pepper
- 1 clove garlic
- 6 ounces boneless chicken pieces or firm tofu
- 1⁄4 cup low-sodium soy sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons canola oil
- 1 teaspoon fresh ginger, finely grated
Directions
- Cook rice, recipe HERE. Set aside. Cover to keep warm. While rice is cooking, make veggie mixture.
- Rinse and chop broccoli and celery. Peel, rinse, and chop carrots. Rinse and mince jalapeño. Peel and finely chop garlic.
- If using chicken, remove any skin. Cut chicken into small pieces.
- In a small bowl, stir together soy sauce, brown sugar, and cornstarch. Add 1 teaspoon of the minced jalapeño. Stir.
- In a medium skillet over medium-high heat, heat oil. Add ground ginger and stir. Add chicken or tofu. Cook, stirring occasionally, until slightly browned and starting to cook through, about 2 minutes.
- Add chopped veggies. Stir frequently. Cook until veggies are tender and chicken is completely cooked but not dry, about 5–7 minutes.
- Add soy sauce mixture. Bring to a boil. Reduce heat. Simmer until sauce is slightly thickened, about 2 minutes.
- Serve over warm brown rice.
