Chicken Stir Fry

In response to a suggestion for food with more vegetables, I thought of a great recipe.

I love Chinese food! Who doesn't, especially if you're from New York? As much as I love it, I either eat all of the food I order or if it is too much at once I always end up going back for the left overs to finish it off. So instead of ordering that Chinese take-out, why don't you actually bring it to your kitchen, make an easy dish yourself, be able to eat a small portion and also feel full after that meal?

Chicken Stir Fry can be a very inexpensive meal and also incredibly easy to make for anyone who wants a quick and easy cooked meal. I would actually like to talk about two ways of making a delicious Chicken Stir Fry. One way is using Kraft Asian Toasted Sesame Dressing and another involves taking an extra step with Kikkoman Less Sodium Teriyaki Marinade & Sauce and brown sugar.

Ingredients are as follows and feeds 4 people:
- 1 regular pack of chicken breast
- Flour
- 1 regular size bag of frozen mixed stir fry vegetables
- 1 cup of White rice
- 2 1/4 cups of water
- 2 tablespoons of butter
- 1 bottle of Kraft Asian Toasted Sesame Dressing (it can be light) OR Kikkoman Less Sodium Teriyaki Marinade & Sauce
- Brown sugar

First we want to start off with cooking the chicken. I like to rinse the chicken after I open the package just to get the sliminess off. I chop the chicken up into cubes and fill a bowl with some flour and coat the chicken cubes in the flour. I set up a frying pan and coat the bottom with vegetable oil and set it on high. Once the pan is hot enough I turn the heat down to a medium to medium high and put the flour coated chicken into the pan. It will sizzle and if you feel that it is sizzling and splatting out of the pan too much, turn the heat down a little more. Stir and flip the chicken cubes around so all sides get cooked. The chicken cooks fast so you don't want to leave it in there too long. Once all sides are white you may want to take a piece out to cut and see the middle to make sure it is cooked thoroughly. Take out all the chicken and put to the side.

Now we can start our rice. I like to buy the Uncle Ben's Original Rice. Boil 2 cups of water, toss in 2 tablespoons of butter and 1 cup of rice. Once it is boiling, turn the heat down to a simmer and cover for about 20 minutes stirring occasionally.

While your rice is cooking for the 20 minutes, take another frying pan and turn the heat on a medium high. Here you will put in the frozen stir fry vegetables  and the frozen are good because then you basically steam them. You want to stir them around for a while and pay attention. You want them to be cooked but also have that crispness to them. This could take up to 5 to 10 minutes.

When the vegetables are cooked you can mix your cooked chicken cubes in and then if you want the Kraft Asian Toasted Sesame Dressing, you can thrown in about half the bottle. Mix it around letting the heat loosen the dressing a little bit.

If you are feeling ambitious, you can take the extra step and put almost a whole bottle of the Kikkoman Less Sodium Teriyaki Marinade & Sauce in the frying pan then you slowly sprinkle in brown sugar. I like my food sweet and tasty so I end up putting in 1 cup probably even more. This goes upon taste and what you prefer on sweetness.

Now you can take a scope full of rice on a plate and lay over the stir fry on top. It creates a great mixture of foods along with you get that good serving of tasty vegetables. I find this Chicken Stir Fry to be very filling with the rice and sauce so it's great for a small portioned but also filling meal. So sit down and enjoy this quick and easy meal for you and your family.



(The photo above is used from ladybugbeck.wordpress.com. Unfortunately I forgot to take a picture, but this is what it would look like.)