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Recipe Box < Chicken Recipes

Chicken Stir Fry

What is needed: 

Large skillet

Large spoon

Large knife

Cutting board

Medium bowl

Medium saucepan with lid

Measuring cup for liquids

Measuring cup for dry ingredients

Measuring spoons

Large serving platter or bowl

Serving spoon

Ingredients:

1 medium sweet onion

1 green pepper

1 lb. boneless chicken breast

16 oz. can diced tomatoes with juice

1/2 stick butter

1 teaspoon fresh or jar garlic or 1/2 teaspoon garlic powder

1/2 teaspoon pepper

1 Tablespoon chopped fresh parsley or 1 teaspoon dried parsley

2 Tablespoons sliced scallions; white and green parts

2 cups instant rice

Place large skillet over medium high heat. Melt 1/4 stick butter in large skillet. Dice sweet onion and green pepper into one inch pieces. Add onions and peppers to skillet. Cook for 2-3 minutes until translucent and tender. Stir occasionally. Remove from large skillet and place into bowl and set aside. Add 1/4 stick butter to large skillet and melt. Cut boneless chicken breast into 1 inch pieces. Add chicken to skillet and cook for 3-5 minutes until cooked through and slightly browned. Add onions and green peppers to cooked chicken in large skillet. Add diced tomatoes with juice. Season with garlic and pepper. Stir and cook for 2-3 minutes to heat through.

Place medium saucepan over high heat and add 2 cups of water. Bring to a boil. Add 2 cups instant rice to boiling water. Stir. Remove from heat and put lid on saucepan. Let sit for 5-6 minutes until all water is absorbed. Remove lid and fluff rice with a fork.

Add chopped parsley to chicken stir fry. Stir. Pour rice onto serving platter. Pour chicken stir fry over rice. Garnish with sliced scallions. Serve.

Serving suggestions:

Serve lemon sorbet or sherbert with a fortune cookie for dessert.

Leftovers are easily reheated in the microwave for an easy lunch or snack.

A small can of drained pineapple tidbits could be added for a different variation.

Helpful hints:
1/2 lb. of boneless chicken thighs can be substituted for 1/2 of the boneless chicken breast.

Instead of butter, sesame seed oil could be used. Use one tablespoon to stir fry the vegetables and one tablespoon to stir fry the chicken.

Cook the rice while preparing the stir fry so everything is done at the same time.

Substitue beef stew meat for a beef variation or uncooked, medium sized shrimp for a seafood variation.