Project Description

DAY 1: Sweet & Sour Stir Fry, Rice & Oranges


  • 1½ cups rice

  • 3 cups water

  • 1 tsp sea salt


Rinse 1½ cups rice 5 times, draining water when it turns murky.  Drain. Place rice in pan; add 3 cups water and 1 tsp salt. Bring to a boil; cover and simmer 15-20 minutes. Set aside ½ for Spanish Rice.

Sweet & Sour Stir Fry

  • ½ lb chicken breast

  • 2 Tbsp olive oil

  • 3 carrots, sliced diagonally

  • 3 stalks celery, sliced diagonally

  • 1 onion, chopped

  • 1 bell pepper, chopped

  • 1 Tbsp ginger, minced

  • 2 cloves garlic, minced

  • 12 crimini mushrooms, sliced

  • Juice of one orange

  • ¼ cup apple cider vinegar

  • 1 Tbsp sugar

  • 1/8 tsp red pepper flakes

  • ½ tsp sea salt

  • 1 Tbsp cornstarch


Cut chicken in bite-sized pieces. In a skillet or wok heat 1 Tbsp oil; stir-fry chicken 4-5 minutes or until no longer pink. Remove and set aside.  In the same skillet heat remaining oil and stir-fry ginger, garlic, carrots, celery, onion and pepper until veggies are tender-crisp. Set 1/3 of the vegetables aside for Pasta Cannellini. Add mushrooms to remaining veggies and cook 1 minute.  Add chicken and stir. Push stir-fry to one side. Whisk cornstarch into cool orange juice until blended. Stir in vinegar, sugar, red pepper flakes and salt. Add mixture to wok in a thin stream, stirring constantly. Cook gently until sauce has thickened. Stir sauce into veggie mixture, coating evenly. Serve over rice.

Save for later: 1/3 of stir-fried veggies for Pasta Cannellini, ½ of steamed rice for Spanish Rice, ¼ cup mandarin oranges for Black Bean Salsa