Meals To Go Recipe

Cook rice

Rinse 2 cups brown rice under cold water until water runs clear. Combine rice, 4 cups water, 1/2 tsp salt and 1 tbsp olive oil in a medium saucepan. Bring to a boil over high heat, reduce to low, cover and simmer 40–45 minutes until tender and water is absorbed. Remove from heat and let stand, covered, 10 minutes; fluff with a fork. Cool slightly before packing into containers.

Prepare proteins

Pat chicken dry and slice into 1/2-inch strips. Press tofu to remove excess water, then cut into 1-inch cubes. In a small bowl combine 2 tbsp soy sauce, 1 tsp minced garlic and 1/2 tsp black pepper. Reserve 1 tbsp of the marinade for later use. Toss chicken strips in half the marinade and tofu cubes in the other half. Let sit 10–15 minutes while you prepare vegetables.

Cook chicken

Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook without moving 2–3 minutes to brown, then stir and cook additional 3–4 minutes until cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and cover loosely.

Cook tofu

Wipe the pan, add the remaining 1 tbsp oil, and heat over medium-high. Add tofu cubes in a single layer and let sear undisturbed 3–4 minutes until golden on one side, turn and brown on other sides, about 6–8 minutes total. If tofu sticks, loosen with a thin spatula. When browned, return chicken to the pan briefly to warm and combine; remove from heat.

Prepare and blanch veggies

Bring a medium pot of salted water to a boil. Add broccoli florets and cook 1 minute, then immediately transfer to an ice bath to stop cooking (keeps bright color). Drain and pat dry. Meanwhile, slice red pepper, julienne carrots, and slice green onions.

Stir-fry vegetables

In the same skillet used for protein, add a little oil if needed and heat over medium-high. Add carrots and red pepper and stir-fry 2–3 minutes until just tender-crisp. Add blanched broccoli and 4 cups spinach and cook, stirring, 1–2 minutes until spinach wilts. Season lightly with a pinch of salt and a few grinds of pepper. Remove vegetables to a bowl.

Make sauce

In a small bowl whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey or maple syrup, 1 tsp sesame oil and 1/4 tsp red pepper flakes (if using). In a tiny cup mix 1 tsp cornstarch with 1 tsp water to make a slurry; add to the sauce and whisk until smooth.

Combine sauce with protein & vegetables

Return the skillet to medium heat. Add the reserved 1 tbsp marinade to the pan, then pour the prepared sauce in. Bring to a gentle simmer and cook 1–2 minutes until sauce slightly thickens. Add cooked chicken and tofu, then add sautéed vegetables. Toss gently to coat everything evenly in the sauce and warm through, 1–2 minutes.

Divide the cooked brown rice evenly among 4 meal containers (about 1/2 cup cooked rice per container if you want smaller portions; this recipe makes roughly 4 cups cooked rice). Arrange an even portion of the sauced protein and vegetable mixture next to the rice in each container.

Sprinkle each portion with sliced green onions and 1/4 tsp sesame seeds if using. Add a lemon or lime wedge and a small container of extra sauce if you like more dressing. Garnish with chopped cilantro or parsley if desired.

Cool containers uncovered to near room temperature (no longer than 1 hour total) before sealing lids. Refrigerate up to 4 days or freeze for up to 2 months. Reheat in microwave covered for 1–2 minutes for refrigerated portions, or thaw overnight before reheating frozen meals.