Chicken Stir-Fry with Green Beans and Peppers

We sliced and diced a whole bunch of stuff to get this stir-fry going. But first we started a pot of brown rice (a couple of garlic cloves minced and melted with a chunk of butter and a little olive oil, 3 cups of water brought to a boil, salt, 1.5 cups of rice, turned down to the lowest setting and forgotten about till dinner time).

There was a small handful of onion sliced, 3 garlic cloves minced, a knob of fresh ginger chopped, 2 handful of green beans halved, half a head of cabbage thinly sliced, 1 red pepper cut (minus a few slices that mysteriously vanished in Lily's vicinity), 3 scallions sliced, and a handful of cilantro leaves chopped. We also juiced 2 limes.

Then we started by frying up 1 lb of ground chicken meat (free range, no hormones, no antibiotics) in a little olive oil until it started to brown. We removed it for later.

Back in the pan we glazed the onion in more olive oil for a minute or two.

Then we added the garlic and ginger for just a minute, which instantly gave off some wonderful aroma.

Then came the beans, cabbage, and red pepper for about 5 minutes.

Before the cabbage started to turn too soft we added the meat, lime juice, and a good bit of soy sauce till we were happy. Lily said, "It just needs the sauce to be good." At last we added the cilantro and scallions, leaving a few for looks on top.

We ate right away. Delicious. The ground chicken meat added a great texture. And Lily did not stop dipping everything she ate in the sauce first.