Thursday, June 14, 2012

June 14-Chicken Stir Fry with Brown Rice

Hooray for easy weeknight suppers. Stir fry is a perfect choice for a quick, simple, and fresh meal. Tonight I hadn't prepared anything in advance, but I knew that I had everything on hand that I needed to whip up our own DIY version of this classic takeout dish.    
June 14- Chicken Stir Fry with Brown Rice
Sorry that there aren't any measurements or cook times...
I just improvised along the way, with what we had. Have fun and do the same!
4 boneless, skinless chicken breasts
Mixed stir fry vegetables (green beans, water chestnuts, snap peas, carrots, red pepper, asparagus, etc)
Fresh garlic, minced
Dried onion
Soy Sauce
Brown Rice

1. Cut chicken into small pieces and cook in a nonstick skillet. Generously drizzle soy sauce over chicken. When chicken is close to done, add dried onion. 
2. In a large wok, cook vegetables and garlic. I added the garlic after the other veggies had been cooking for a little while, so that it would not overcook. 
3. Meanwhile, prepare brown rice as directed.
4. When chicken and vegetables are done, add chicken to wok with the vegetables and heat through. 
5. Serve over rice. 

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