"Migos" Vegan Chik'n Stir Fry with Brown Rice (Recipe)

"Pockets Blue Cheese, I'm in that Kitchen"- Migos
Alright, alright, alriiiight (**Kevin Hart voice**)! 😂 A lot of people that are trying to go vegan (or trying to eat more plant-based meals) have been asking me, "What do I eat?" "What do I cook?" etc., etc...Contrary to popular belief, vegans don't eat "rabbit food" all the time! Where do people get their information from? HA! I throw down on some food, and it ain't always veggies! So I wanted to share a signature, "Migos-inspired" vegan dish that is quick, filling, and most importantly, TASTY. Oh yeah, I've attached their song for your entertainment! 😂 (I do not own rights to this music)!


The Recipe
Look here, now--where I'm from, we don't do no measuring! I measure with my eyes!😂😂😂 But I tried to come up with a reasonable serving amount for you to cook this dish. Tweak it how you want to, now! LOL.  Typically, I only buy organic, non-GMO, or all-natural food products (but you don't have to).  Here's what you need:


1 cup of uncooked brown rice
1 large bell pepper (diced)
2 tbsp. of grapeseed, avocado, or sesame oil (you can use any kind of oil, I use plant-based oil)
1 pound of asparagus (diced)
1/2 of a small onion (thinly sliced)
Half a bag of soy-free Quorn Vegan Chik'n tenders
1 1/2 cup of white or Portobello mushrooms

The following are the spices I use for this dish. Season to your liking (don't follow me up, I'm heavy on the spices)!
Pink Himalayan Sea Salt (or regular sea salt). You can purchase the one I use here:
Oregano
Basil
Thyme
Cayenne Pepper
Black Pepper

"In the kitchen, wrist twistin' like it's stir fry..."- Migos

The Rice...

1. In a medium sauce pan, add 2 cups of water and one cup of uncooked brown rice. Bring to a boil.
2. Cover and cook on low for 45 minutes (some brands of brown rice make take long/shorter. I suggest you look on the back of the bag for cooking instructions).

The Veggies and Chik'n

1. Heat oil in a large skillet (I use a cast iron skillet or copper frying pan) over medium heat. Add the onion, asparagus, diced bell pepper, chik'n, and mushrooms.
2. Stir consistently for about 5 minutes (During this time, I season the veggies/chik'n to taste once I add them in the skillet)
3. Cover and cook on low for an additional 8-10 minutes (this will make a little broth).
4. Serve over brown rice and enjoy!!

Side Note: If you want to add sauce (i.e., teriyaki, sweet and sour sauce, etc.), you can by adding the sauce, then stir-fry for one additional minute. I usually don't add sauce though!  And voila!!! Total cooking time is under an hour. The mushrooms and the chik'n have a meaty texture, so this is a good "transition" dish. Let me know what you think! Leave a comment below! Well, that's for me...Treena V is signing off. I'll holla!


-The Vegan World Traveler