I made a great chicken stir fry last week and served it over brown and wild rice.
Here is the recipe:
3 skinless and boneless chicken breasts
1 red pepper
1 Yellow pepper
1 orange pepper
3 cups of spinach
1 cup sliced portabella mushrooms
1 cup zucchini squash
1 cup yellow squash
1 Tablespoon minced garlic
1 large yellow onion
2-3 tablespoons of canola oil
2 pouches Uncle Bens Ready Rice Brown and Wild
(I use the Uncle Ben’s Ready Rice. It takes about 90 seconds in the microwave and super convenient when you are preparing this meal during the week)
Chop chicken breasts into bite size pieces. Season chicken with seasoned salt (this has tons of flavor; you only need a little) or some other combination of seasonings you like. Place aside. Then slice peppers, onions and mushrooms (sometimes you can get your mushrooms sliced at the market). Place canola oil in a pre-heated wok (or fry pan large enough to hold all these veggies). Add seasoned chicken and allow to cook about half way through. Remove from the pan and set aside. (At this point, you may have to add a little extra oil) Add onions and sauté them until translucent then add all veggies except spinach and mushrooms. Allow veggies to soften while mixing the onion in with the newly added veggies. Once the peppers and squash have softened, add garlic, pre-cooked chicken, spinach and mushrooms and reduce heat to low for about 10 minutes to allow chicken to finish cooking, spinach to wilt and mushrooms to warm through. Give the mixture a stir at about 5 minutes. Serve over brown and wild rice.
Takes about 30-45 minutes to prepare
Makes about 4 servings
You can buy veggies pre-chopped. It may cost a little more, but it may be worth it for the convenience, in case you are preparing this meal during the week. It keeps the prep and cooking time down to around 30 minutes.
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