Meatless Monday Quick Meal: Mandarin Chikn Stir Fry

I love cooking. I’ve been cooking since the age of nine and even took culinary arts at the local college in high school. Cooking is an absolute passion of mine, especially baking. But here’s the kicker, sometimes, just sometimes, I don’t feel like cooking and need something quick to make that will take less than 30 minutes. That’s why I make “quick meals”. This meal was simple and I had no idea what I wanted to make when I came in the kitchen, which is usually what happens when I make all of my meals. Being a cook, and a vegan one at that, requires a lot of creativity.

Mandarin Chikn Stir Fry

  • Time: 30
  • Difficulty: easy
  • Print
This meal is packed with protein, vitamins and fiber! For a quick meal, it gets no better than that!

Here’s what you’ll need:

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  • 1 c. rice
  • 2 c. water
  • 1 bag of Gardein Mandarin Chikn
  • 1 tbsp. of olive oil
  • 1 can of black beans
  • 1/4 orange bell pepper, sliced
  • 1/4 yellow bell pepper, sliced
  • 1/4 green bell pepper, sliced
  • 1 tbsp. Vegan butter (I used Smart Balance in the blue bucket, flaxseed)
  • 1/2 bunch of lacinato (Dino) kale, chopped into strips

Directions:

Put rice and water in a small sauce pan. When rice is halfway done, in a skillet, heat olive oil and cook the chikn, don’t add sauce pack yet.

When the chikn is almost done, add bell peppers and kale.

Take rice off the burner (it should be done by now) and add the tablespoon of vegan butter, making sure to mix completely.

Then, heat beans in a small pot until hot.

Add sauce pack to chikn mix and let cook for about a minute, you don’t want to burn the sauce.

Once everything is done cooking, you can set your bowl or plate up as you please. Personally, I like my beans on my rice as well as the juice from it.

I hope you enjoy this quick meal, though it sounds like a lot. When I’m in the kitchen, multitasking is my specialty. I like everything going at the same time so that when it’s done, I don’t have to wait to eat because something else is still cooking. Enjoy!

2 Comments

  1. hontouniheart March 7, 2016

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