What's For DINNER? Want to try something easy and inexpensive?
CHICKEN AND BROCCOLI STIR FRY
3 chicken breasts, cubed 3 Tbsp canola oil
1/4 cup soy sauce
1 head broccoli
1 small white onion
3 garlic cloves
4 cubanelle peppers, seeded and diced (from the garden)
1 tsp crushed red pepper (optional)
Salt and pepper
1 cup Mahatma® White rice
Directions:
Cube chicken and toss with oil, soy sauce, salt and pepper, in the wok/skillet you will be using.
Marinate for about 30 minutes. In the meantime, prep the rest of dinner. Peel onion, garlic and thaw the peppers.
Cut the florets off the broccoli head and cut the onion and peppers into quarter size pieces. Turn on the burner on highest making sure the skillet is extremely hot, with the chicken and marinade inside. Toss the chicken often. Once the chicken has begun to cook, add the vegetables in with the chicken and toss around. Add the crushed garlic too. Allow the stirfry to cook in the hot skillet, tossing a few times.
While the stir-fry is “stir-frying,” cook the Mahatma rice as directed on package. Serve Chicken and Broccoli Stir-fry.
Cut the florets off the broccoli head and cut the onion and peppers into quarter size pieces. Turn on the burner on highest making sure the skillet is extremely hot, with the chicken and marinade inside. Toss the chicken often. Once the chicken has begun to cook, add the vegetables in with the chicken and toss around. Add the crushed garlic too. Allow the stirfry to cook in the hot skillet, tossing a few times.
While the stir-fry is “stir-frying,” cook the Mahatma rice as directed on package. Serve Chicken and Broccoli Stir-fry.
No comments:
Post a Comment