For the Stir Fry Infuser:

•   4 tablespoons coconut aminos 
•   3 tablespoons rice wine vinegar 
•   ½-1 tablespoon hot sauce (we used Cholula. Sriracha also works well) 
•   1 tablespoon fresh grated ginger 
•   1 teaspoon minced garlic

For the Chicken: 

•   2 tablespoons extra-virgin olive oil, divided
•   1 tablespoon hot sauce 
•   1/2 teaspoon lemon zest 
•   1/2 teaspoon Kosher salt
•   1/4 teaspoon freshly ground black pepper 
•   1/4 teaspoon cayenne pepper 
•   1 pound boneless, skinless chicken thighs, cut into 1-inch chunks 
•   1 teaspoon paprika 

For the Rice:

•   2 – 3 cups leftover rice*
•   1 tablespoon olive oil
•   1/2 yellow onion, chopped 
•   1 clove garlic, finely chopped
•   1 pound carrots, finely julienned, about 2 ½ cups
•   3 scallions, thinly sliced 
•   1 1/2 teaspoons Kosher salt
•   1/4 teaspoon freshly ground black pepper 
•   2 bunches broccolini, stems chopped and florets left intact, around 2 cups
•   1/4 – 1/2 cup Stir Fry Infuser

*This recipe is a great way to use up day-old, leftover refrigerated rice from Chinese takeout or if you make too much for another recipe. If you use fresh rice, note that 1 cup of uncooked rice will yield approximately 2 ½ cups cooked. Once it’s finished cooking, spread it out on a sheet tray to cool after it’s done and then pop it in the freezer for 15 minutes or keep it in the fridge until you’re ready to cook.