FOOD CALCULATOR
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General
Ingredients 10 servings
Chicken Breast, prefrozen
2.0
pound(s)
Plant-Based Chicken or Baked Tofu
2.0
pound(s)
Frozen Stir-Fry Vegetable Blend (16 oz), prefrozen
1.0
bag(s)
Green Cabbage, shredded
0.5
whole
Soy sauce
0.25
cup(s)
Coconut Aminos
0.25
cup(s)
Sesame Oil
2.0
tablespoon(s)
Garlic, minced
3.0
piece(s)
Fresh Ginger, grated
1.0
tablespoon(s)
Cornstarch
2.0
tablespoon(s)
Jasmine Rice, dry
2.0
cup(s)
Red Pepper Flakes
1.0
teaspoon(s)
Water (For Cornstarch)
0.25
cup(s)
Dietary Restrictions
Soy
Poultry
Recipe Instructions
PRE-TRIP PREP: Cube and freeze chicken. Freeze stir-fry vegetables.
ON THE RIVER: Cook jasmine rice in a pot with water (bring to boil, reduce to simmer, cover 18 min). Heat vegetable oil in a large skillet over high heat. Add chicken; cook until browned, about 6 minutes. Add garlic and ginger; stir 30 seconds. Add frozen stir-fry vegetables and cabbage; stir-fry 4 minutes. Mix soy sauce, sesame oil, and cornstarch with water listed; pour over and stir until sauce thickens. Season with red pepper flakes. Serve over rice.
