Szechuan Chicken Veggie Bowl

Cook the rice according to the package instructions. Cut the chicken breast into strips and put on a plate.

• ½ cup Basmati rice
• 7.1 oz Chicken breast

Coarsely chop the onion, finely chop the garlic and add both to a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)

Dice the pepper and carrot, cut the mushrooms into quarters and put everything in a second bowl.

• 1 Bell pepper, red (~ 5.1 oz)
• 1 Carrot (~ 3.4 oz)
• 3.5 oz Mushrooms

Bring a pot of water to a boil.

Add the peppers, carrots, sugar snap peas, cauliflower and mushrooms to the boiling water for approx. 1-2 minutes. Drain and shock with cold water.

• 3.5 oz Sugar snap peas
• 3.5 oz Cauliflower, frozen

Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken until golden brown and set aside.

• 1 Tbsp Canola oil

Heat the canola oil in a pot over medium heat. Fry the onions and garlic until the onions turn translucent.

• 1 tsp Canola oil

Stir in the tomatoes and let simmer for approx. 3 minutes.

• ¾ cup Tomato sauce, canned

In a bowl, mix the starch with water, vinegar, sugar and soy sauce. Add to the pot and let simmer until the sauce starts to thicken.

• 2 Tbsp Cornstarch
• ¾ cup Water
• 1 Tbsp White wine vinegar
• 1 Tbsp Granulated sugar
• 3 Tbsp Soy sauce, light

Add the vegetables and chicken. Let simmer for approx. 2 minutes. Season with salt and pepper and serve with the rice.

• Salt
• Black pepper

Enjoy your meal!