Tonight we used the vegetables left in the crisper for a simple chicken stir-fry. John manned the stove while I chopped up all the vegetables. I had made the brown rice using the oven method earlier in the day. It comes out perfectly every time.

John sautéed some chicken tenders pieces that I had marinated earlier in soy sauce, garlic powder, and ginger powder. When they were almost cooked through he set them aside and stir fried mushrooms, onion, garlic, carrot, celery, broccoli, and cabbage. Then he added back in the chicken and created a sauce using soy sauce, chicken stock, sesame oil, and corn starch. The chicken stir-fry was served over the brown rice.