Cooking

Chicken Stir Fry

Chicken Stir Fry

Today I have a very delicious, easy, one-pot meal for you.

Ingredient List

Butter, 1/2 to 3/4 of a cube

2 boneless, skinless chicken breasts-cut into bite size pieces

1 green bell pepper, cut into 1/2 inch pieces

1 red bell pepper, cut into 1/2 inch pieces

1 orange bell pepper, cut into 1/2 inch pieces

1 yellow bell pepper, cut into 1/2 inch pieces

1 medium onion, cut into small size pieces

2 garlic cloves, minced

Stir Fry Sauce, 1/2 bottle  ( I used Kikkoman)

Salt and Pepper, to taste

Assemble all the ingredients.

Chop the peppers and onion.

(This is so colorful, and my favorite part of making this dish!)

Cut the chicken into pieces.

Melt the butter in a skillet over medium-high heat-I use a cast iron fry pan.

Add the peppers and onion,

cook and stir for 3-5 minutes.

Press the garlic cloves into the pepper mix.

I use a garlic press, which I just love.  It makes mincing garlic so easy!

Stir the garlic into the pepper mix.

Cook and stir until the garlic is fragrant, the onions are translucent

and the peppers cooked through.

Push the vegetables to the outer edges of the skillet.

Add the chicken pieces to the center of the skillet.

Cook and stir the chicken until the chicken is cooked through.

You can add more butter here if needed.

Salt and pepper to your taste.

Add the stir-fry sauce.  I use 1/2 of a bottle of Kikkomans.

Bring everything to a low simmer, simmer for a few more minutes.

Ready to serve over rice, noodles or alone, just as it is.

So delicious!

I like to serve this chicken stir fry over rice.

The chopping of the vegetables takes the longest, and I’ve found that as soon as all the veggies are chopped up, I can put the rice on to cook, and both the rice and chicken are finished cooking at about the same time-ready to serve.

To cook the rice-

Bring the rice water to a boil.  The ratio is 1 part rice to 2 parts water.  (Example-2 cups of water to 1 cup of rice.)

For this recipe, I used 4 cups water and 2 cups rice.

I add a couple chicken bouillon cubes to the rice water for more flavor.

Add the rice to the boiling water.

Bring back to a boil, cover, and cook for 14 minutes.

Turn off heat and let sit, covered for a few minutes so all the water will be absorbed.

Fluff the rice.

*

Psalm 55:22

Cast thy burden upon the Lord, and he shall sustain thee: 

he shall never suffer the righteous to be moved.

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s