Cals: 452/ F 16g/ CHO 70g/ P 50g

Meal Prep Time:  40 minutes

Serves: 4

Ingredients:

• 2 X 300g The Vegan Factor Chickenee Strips
  (Woolworths)
• 2 cup fresh orange juice
• 2 tbsp maple syrup
• 4 tbsp soy sauce
• 2 tsp ground ginger
• 2 tbsp mirin
• 2 tbsp corn starch
  For stir fry
• 50ml vegetable stock
• 1/2 tbsp olive oil
• 1 tsp ground ginger
• 3 cloves of garlic, minced
• 1 medium carrot, thinly sliced
• 1 medium zucchini, thinly sliced
• 10 button mushrooms, diced
• 1/2 red capsicum, diced
• 400g tinned black beans
  To Serve
• 1/2 cup cooked brown basmati rice

Method:

Note: Marinade the Chickenee Strips for several
hours before hand for best results.

1. Cook the rice and set aside.
2. In a bowl, combine the marinade ingredients and
   mix until the corn starch has dissolved, then add
   the Chickenee Strips, coat thoroughly and set aside.
3. In a large pan or wok, add the olive oil and garlic
   and fry for 3 minutes, stirring constantly. Add the
   ginger powder and cook for a further minute.
4. Add the stock and carrot and simmer for
   5 minutes on a low heat, stirring often. Add the
   remaining vegetables and black beans and cook
   for 5-10 minutes.
5. In a separate pan, fry the Chickenee Strips in the
   marinade for 5-10 minutes until warm through and
   lightly browned then add to the stir-fried vegetables
   and leave to simmer for 10 minutes.
6. Serve with sweet chilli sauce or crushed peanuts!