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Menu Plan for Spring I: Week 5, Day 6

Stir-Fried Chicken / Mushrooms, Tomatoes

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

           A quick, spring dinner to end the week.

Stir-Fried Chicken with Mushrooms and Cherry Tomatoes

Total time: 25 minutes 
   A light stir-fry for spring with cherry tomatoes and green garlic.

 Ingredients:

• 2 chicken breasts
• 4oz (120gr) mushrooms
• 4oz (120gr) cherry tomatoes, any color
• 2 medium carrots
• 1/2 green bell pepper
• 4 green garlic or 1 small leek and 2 cloves garlic
• 2 tsp olive oil
• 2 tsp soy sauce
• 1 cup (8oz, 240ml) chicken stock
• 1 tbs cornstarch (corn flour, maizena)
• 2 tbs water
• Brown Rice
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock      or whatever your rice calls for

 Instructions:

• Cut chicken into bite-size pieces. 
• Trim green garlic and thinly slice, including green tops - OR slice leek and mince garlic.
•  Slice carrots into thin rounds. 
• Trim and slice mushrooms.
• Roughly chop green pepper.
• Cut cherry tomatoes in half.
• Heat oil in large skillet.
• Add carrots, pepper and sauté 3 minutes. 
• Add green garlic or leek and garlic, mushrooms and sauté 5 minutes longer. 
• Remove vegetables to a plate. 
• Add chicken to skillet and sauté 5 minutes. 
• Add soy sauce, stock, cover and simmer 5 minutes. 
• Uncover, return vegetables to skillet and increase heat.  
• To finish: Dissolve cornstarch in water. Add to skillet and stir until thickened.  
• Add the cherry tomatoes and stir well. 
• Remove from heat, cover and let rest for a minutes to finish the tomatoes.
• Spoon over rice and serve.
• Brown Rice
• Put rice and stock in a small saucepan.
• Cover and cook over medium heat for length of time on package. 
• When done fluff with fork and serve.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives large skillet with lid, small saucepan with lid Slice green garlic or mince garlic, slice leek Slice carrots Roughly chop green pepper Trim, slice mushrooms Start to cook rice Cut chicken Cut cherry tomatoes Dissolve cornstarch in water

Heat oil in skillet or wok Add carrots, peppers, stir-fry Add green garlic / leeks & garlic, mushrooms, stir-fry Remove vegetables Add chicken, stir-fry Add soy sauce, stock, cover, simmer Uncover, increase heat, return vegetables to pan Add cornstarch, stir until thickened Add tomatoes, stir, cover, remove from heat Fluff rice Arrange rice on platter Spoon chicken/vegetables on top Serve

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By Katie Zeller

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