Saturday, September 25, 2010

Chicken Stir-Fry


1lb Chicken
1.5 cups White or Brown Rice
Veggies of Your Choosing (pictured here: Carrots, Onion, 2 Cloves Minced Garlic, Broccoli, Cabbage, Sugar Snap Peas, Red Bell Pepper, Zucchini & Mushrooms)
1 can Pineapple Tidbits.
Store bought Teriyaki glaze.

Begin steaming rice according to package instructions.

In large saute pan or wok heat 1/2 tsp. oil (I use Smart Balance Omega Oil.) Saute chicken until cooked through and set to the side. Heat 1 tsp oil and saute veggies on Med- High heat, starting with the ones that take the longest and every few minutes adding the next.

Timing looks something like this:

Start Carrots. Cook 3 min.
Add onion. Cook 2 min.
Add Garlic. Cook 1 min.
Add Broccoli. Cook 2 min.
Add Cabbage cook 2 min.
Add remaining veggies. Cook 2 min. (You may add a bit more oil throughout cooking process if needed.)

Add canned pineapple - juice and all - along with chicken and 1/2 bottle teriyaki and mix until heated.

Serve over rice.

No comments:

Post a Comment