Why Recipes are holding you back from learning how to cook

Ingredients

• 3 lb Chicken Breast (skinless, boneless; can substitute with turkey, pork tenderloin, or firm tofu for vegetarian version)
• 2 lb Mixed Vegetables (any combination of bell peppers, broccoli, carrots, zucchini; fresh or frozen)
• 2 cup Rice (uncooked long‑grain white or brown rice; can replace with quinoa, couscous, or noodles)
• 1 cup Pickled Beets (store‑bought or homemade; adds acidity and color)
• 1 cup Pickled Beans (any pickled beans such as green beans or edamame; optional)
• 1/2 cup Thai Black Soy Sauce (sweet‑salty Asian sauce; can substitute with regular soy sauce mixed with a touch of brown sugar)
• 2 tbsp Sriracha (adds heat; optional, adjust to taste)

Instructions

1. Prep Ingredients

   Trim any excess fat from the chicken, slice into bite‑size strips. Wash and chop the mixed vegetables into uniform pieces. Rinse the rice under cold water until water runs clear.

   Time: PT10M

2. Cook Rice

   Combine rice and 4 cups water (or broth) in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook 15 minutes (white) or 20 minutes (brown). Remove from heat and let sit covered for 5 minutes.

   Time: PT20M

   Temperature: 212°F

3. Sear Chicken

   Heat 1 tbsp oil in the large skillet over medium‑high heat. Add chicken strips in a single layer, season lightly with salt, and sear 4‑5 minutes until golden and cooked through (internal temp 165°F). Transfer to a plate.

   Time: PT8M

   Temperature: 375°F

4. Stir‑Fry Vegetables

   In the same skillet, add another 1 tbsp oil if needed. Toss in the vegetables, stir‑fry 4‑6 minutes until crisp‑tender.

   Time: PT6M

   Temperature: 375°F

5. Combine Sauce & Finish

   Reduce heat to medium. Stir in Thai black soy sauce and Sriracha, scraping up any browned bits. Return the cooked chicken to the pan, toss to coat, and heat 2 minutes until everything is glossy and hot.

   Time: PT4M

   Temperature: 350°F

6. Plate & Serve

   Divide cooked rice among four bowls. Top each with the chicken‑vegetable mixture, then add a generous spoonful of pickled beets and pickled beans. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

65 g

Fat

15 g

Fiber

6 g