Asian Chicken Stir Fry

• 1 cup Textured Soy Chunks
• 2 Tablespoons Unrefined Sunflower Oil
• 13 cups Brown/wild Rice
• 1 whole Big Onion, Peeled, Julienne Cut
• 2 whole Carrots, Diced
• 1/2 cups Celery Root, Peeled, Diced
• 1 whole Yellow Bell Pepper, Diced
• 1/4 cups Water, More Or Less As Needed
• 1 whole Red Bell Pepper, Diced
• 13 cups Dill Chopped
• 1/2 teaspoons Sweet Paprika
• 1 pinch Turmeric
• 1/2 teaspoons Dry Marjoram
• 1/2 teaspoons Dry Oregano
• 13 teaspoons Ground Pepper
• Sea Salt, to taste

1. Bring a pot of water to a boil.
2. Boil the soy chunks for 10 minutes.
3. When done, remove the pot from heat, drain the soy and set aside.
4. Heat the oil in a large wok over medium heat.
5. Add the rice.
6. Fry it for 1-2 minutes until golden, then add the julienne cut onion.
7. Saute for 3 minutes.
8. Add the diced carrot and celery root.
9. Add some water (about 1/4 cup).
10. Stir fry for 5 minutes and cover with a lid for another 2 minutes.
11. Add the diced yellow and red bell peppers, chopped dill, boiled soy chunks and all of the spices.
12. Stir fry for 6-7 minutes.
13. Remove from heat.
14. Cover with a lid.
15. Let it rest for 5 minutes.

sunflower oil, brownwild rice, onion, carrots, celery, yellow bell pepper, water, red bell pepper, dill, sweet paprika, turmeric, marjoram, oregano, ground pepper, salt

Taken from tastykitchen.com/recipes/main-courses/asian-e2809cchickene2809d-stir-fry/ (may not work)