May 13, 2011

Mini Chicken Stir Fry

1- 4 oz. Julienne Boneless, Skinless Chicken Breast
1/8 C. Pea Pods

1/8 C. Julienne Yellow Onion
1/8 C. Julienne Bell Peppers

1/8 C. Round Sliced Carrots
1/8 C. Sliced Celery
1 C. White Rice 2 Tbsp. Teriyaki
1 tsp. oil (your choice)

First, put the 1 C. of Rice into a medium saucepan with 2 C. of water and boil covered until done on medium heat.
While the rice is cooking, in a large sauté pan cook the julienne chicken breast with 1 tsp. oil and 1 Tbsp. Teriyaki on medium heat (approx. 5 minutes). When the chicken is almost finished, put in all of the vegetables and remaining teriyaki and continue to sauté until vegetables are tender.

Once the rice is finished, put the rice onto a plate and top with the chicken and vegetable mixture

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