INGREDIENTS

• 1 cup brown rice
• 1 package Harvesting Good Broccoli
• 2 stalks celery (medium)
• 1 carrot (medium)
• 1 jalapeño pepper or other chili pepper
• 1 clove garlic
• 6 ounces tofu firm, or boneless chicken pieces
• 2 tablespoons soy sauce, plus 2 teaspoons (low sodium)
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons canola oil
• ½ teaspoon ground ginger

INSTRUCTIONS

• Cook rice following package directions. 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.