Chicken stir fry

We're very fortunate to have a large selection of organic groceries at the grocery store across the street. I like to take a weekly trip to our local farmers market and to Yes Organic but most of our food comes from a big box, Harris Teeter. I have seen their organic product selection grow over the year that Ms. Teeter has been my neighbor.

Now I know the produce section like the back of my hand and am almost always able to get what I need from there. Their shelved products have been expanding as well. Last week I was able to get organic brown sugar AND organic canola oil. They also sell kombucha, a huge variety of organic greens (last week they added a mix with kale and red & green chard. (Why eat chard?) and natural paper items like wax paper bags and chlorine-free baking cups. Go Ms. Teeter!

Though I often have an idea of what I'll cook for the week, some nights I just wander around the kitchen until inspiration strikes. Tonight was one of those nights! I ended up making a delicious stir fry made from whole ingredients.

*Unpackaged, never frozen produce is best when trying to eat minimally processed food

Stir-fry

The first step was to start the rice of which I made one cup (for two of us, according to the directions on the bag) and marinate the chicken strips. I left the organic chicken marinating in a mix of soy sauce, teriyaki sauce and rice vinegar (I really don't measure when I'm cooking..but I do taste everything along the way!) while starting the rice and chopping the veggies. I baked the chicken at 350 for about 20 mins. *I bake damn near everything at 350

Veggies: Cabbage, Carrots, Green beans, and Onions

After the veggies were sauteed and chicken was cooked, I cut up the chicken and added the protein to the veggies. Then served the mixture over a bed of jasmine rice. 

Seasoned with organic soy sauce to taste

Dinner is served!