Sunday, July 31, 2011

Chicken Stir-Fry with Rice

1 cup rice
2 cups water
1 teaspoon salt
1 lb. chicken breasts, diced into cubes
1 tablespoon oil
1 package frozen stir-fry vegetables
Sauce of choice--teriyaki sauce, orange sauce, etc.

In a saucepan, combine rice, water and salt.  Bring to a boil; cover with lid and reduce heat to low.  Cook rice covered for about 20 minutes or until water has absorbed and rice is tender.

While rice is cooking, heat 1 tablespoon oil in a frying pan.  Add chicken pieces and stir and cook until chicken is no longer pink.  Add frozen vegetables and continue stirring to cook until they are warmed up.  Add some sauce of your choice to add flavor and "yummy"ness.

Serve stir-fry over cooked rice.

1 comment:

  1. This looks easy AND delicious! Way to go, Devyn! You'll be eating healthy for sure, because stir-fry is a great way to get your RDA of veggies!