Like I said in my ‘About Page’, I love to iron & hate to cook.  So all of my recipes are simple to make.  This is my version of Chicken Stir-Fry.  My son loves it.  In fact, he told me once that it was better than the one he’d had at a Chinese Restaurant.

Recipe:

2 cups of uncooked rice & Swanson Chicken Broth or water

Cube 2# thawed chicken breasts (remove any skin & fat)

olive oil

1 can Shiitake Mushrooms (drained) You can substitute regular mushrooms.

Great Value brand – Broccoli Stir-Fry (Walmart)

Great Value brand – Deluxe Stir-Fry (Walmart)

Soy Sauce (to taste)

Cook the rice according to package directions.  I use Chicken Broth instead of water, because I think it gives the rice a better flavor, but you can certainly use water instead.  When the rice is cooked, fluff it with a fork & set aside:

I don’t follow the package directions for the veggies.  I bring 2″ to 3″ of water to a boil in a pan, add both of the packages of frozen veggies, & bring it back to a boil.  Cook for about 5 minutes.  Drain water from the veggies and set aside.

Next, remove any skin & fat from the thawed chicken breasts.  Cube the breasts into bite sized pieces.  Rinse the chicken pieces with water, add olive oil to a large skillet & fry the chicken cubes over a medium heat.

When the chicken has cooked, and no pink remains, add all of the other ingredients.  Add the mushrooms, veggies, rice & soy sauce.

Stir & heat all ingredients together.  Add more soy sauce if needed to coat everything.

Plate it up & enjoy!

I hope you’ll give it a try.  Our family loves this recipe.

Happy Creating everyone!