Chicken Stir Fry
Today I have a very delicious, easy, one-pot meal for you.
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.
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.
Cast thy burden upon the Lord, and he shall sustain thee:
he shall never suffer the righteous to be moved.