Attempting to live a more sustainable lifestyle.

Bok Choy Chicken Stir Fry April 3, 2011

Filed under: Poutlry,Vegetable — theboxexperiment @ 8:46 pm
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We had 2 baby bok choy’s from last weeks box and decided to throw them in to a stir fry tonight. It was awesome, but the one mistake we made was in not testing the flavor of the sauce before throwing everything together. We used a spicy schezuan (store-bought) sauce and then added in a Serrano pepper…the serrano was definitely not need. Our final dish turned out so spicy, luckily we really like spicy food. We used the schezuan sauce but you can definitely use any other stir fry sauce you know of or like.


  • 1 chicken breast
  • 2 baby bok choy
  • 1 c. diced carrots
  • 1/2 yellow onion
  • 1 c. cooked rice
  • 1 tbls peanut oil
  • 1/3 c. of stir fry sauce


  • Add oil to wok or skillet, heat up till sizzling.
  • Cut the chicken into bite sized pieces and add to the oil. (We cut it into slices and then once cooked cut it into smaller pieces.)
  • Once the chicken is cooked, remove from pan and set aside.
  • Add the bok choy (we use all of it except for the bottoms) and the diced carrots. (We added some water in now).
  • Cook until tender.
  • Add the chicken, onions, and stir fry sauce.
  • Saute together to combine flavors.
  • Serve over hot rice.
  • Enjoy

Bean and Corn Salsa February 27, 2011

Filed under: Snack,Vegetable — theboxexperiment @ 6:00 am
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JEM found this recipe and it’s definitely become a weekly staple in our house. It goes fantastic with tacos, burritos, quesadillas, etc. It is also great by itself. J has made it thinking it would last a few days only to discover I brought it to work for lunch with pita chips. Quick, easy, inexpensive, very filling, and oh so good.


  • 1 can of black beans
  • 1 can of no-salt sweet corn
  • chopped fresh cilantro to taste
  • 1/2 med. red onion (or to taste)
  • fresh lime juice (~1/2 of a squeezed lime)
  • salt
  • 1/2 chopped de-seeded jalapeno or serrano (optional)
  • 1 tbs cumin


  1. Drain the beans and corn
  2. Rinse both the beans and corn in a colander. Leave them to dry a bit.
  3. Rough chop the red onion (we cut it up fairly small.)
  4. Rinse the cilantro. Make sure to wash the cilantro very well. Unlike other herbs you may pick up from the store, this one often comes very sandy. So unless you like grit, clean it will!!
  5. Rough chop the cilantro.
  6. Rinse the hot pepper.
  7. Cut the hot pepper in half, de-seed, rough chop (again we do it pretty small or you’re like to get a VERY spicy bite.)
  8. Mix the beans, corn, cilantro, and hot pepper together. If then beans and corn are still pretty wet at this point then cumin will clump and be funky.
  9. Salt to taste.
  10. Squeeze lime juice over the mixture.
  11. Mix
  12. Enjoy!!!


Chicken Thai Basil Rice January 26, 2011

Filed under: Dessert,Poutlry,Vegetable — theboxexperiment @ 2:05 am
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JEM and I really enjoy Thai food, so for his birthday last year I bought him a wok, a Thai cook book, and an Indian cookbook. We haven’t tried many of the recipes yet, though many have been dog eared and we want to try them. One of the recipes in the Thai book is a favorite of mine, and a dish I order whenever we are out at a Thai restaurant: Chicken Thai Basil Rice.

This dish can easily be more vegetarian by omitting the chicken and adding in more vegetables. It does call for fish sauce, so it might be difficult for a purist but I assume a substitute can be found. We generally do add in more vegetables, namely slices of red and green pepper and chopped carrots. Tonight we were going for simplicity and omitted them.


  • 2 tbls vegetable oil (the recipe calls for 3 tbls and we typically use no more than 1 tbls)
  • 1 tbl coarsely chopped garlic
  • 1/2 red or yellow onion thinly sliced or roughly chopped
  • 1/2 red and/or green bell peppers
  • 5-15 baby carrots (we throw in some random amount every time)
  • ~1 lb boneless chicken, either ground or cut into bite sized pieces
  • 2 tbls fish sauce
  • 1 tbls dark soy sauce or soy sauce
  • 2 tbls water
  • 2 tsps sugar
  • 1/2 – 1 coarsely chopped hot green chilies (we typically use a Thai chili or a Serrano)
  • 1 c fresh basil (Asian basil or Italian basil)


  1. Heat the oil in a wok (a deep skillet would also work) over medium-high heat and then add the garlic, onions, and carrots.
  2. Toss well and when they begin smelling awesome add the chicken.
  3. Toss well to help the meat brown evenly (and/or to break up big chunks of ground chicken.
  4. Add the bell peppers, fish sauce, soy sauce, and sugar.
  5. Cook 2-4 minutes, tossing until the meat is cooked and the seasonings form a thin, smooth sauce.
  6. Add the chilies, basil, and toss well.

JEM likes to mix his rice and chicken basil separately, so his was dished first. He also likes to have cilantro on the top of it.

I like to have my rice and the mixture tossed together in the pan. I’ve convinced myself that the in the few minute the rice and sauce together really help the flavor.

Recipe: Quick & Easy Thai by Nancie McDermott