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stir fry rice with chicken

stir fry with chicken and vegetables
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 3/4 pound chicken breast cut up
  • 1 cup carrots peeled and diced
  • 1 cup celery diced
  • 1/2 red pepper diced
  • 1 1/2 cup broccoli steamed
  • 1/2 cup onion or shallot diced
  • 2 eggs scrambled
  • 2 Tablespoon garlic minced
  • 3 Tablespoons olive oil
  • 3 Tablespoons stir fry sauce
  • 1 tsp soy sauce (optional)
  • 3 cups cooked rice

Equipment

  • 1 12 inch frypan
  • 1 spatula
  • 1 Cutting board
  • 1 Kitchen knife
  • 3 small bowls
  • 2 medium bowls
  • 1 whisk
  • 1 Set of measuring spoons
  • 1 set of measuring cups

Method
 

  1. Cut up the onion and set aside.
  2. Peel and dice the carrots and celery and set aside.
  3. Cut up the broccoli and steam for 5 minutes. Set aside
  4. Crack the eggs in a bowl and whisk in a small bowl. Sauté the eggs in one tablespoon of oil and set aside.
    5. Cooking the eggs separately ensures the eggs are cooked.
  5. Heat a 12 inch frypan to medium and add 2 tablespoons of oil and the chicken. Sauté to a golden brown, remove form pan and set aside.
  6. In the 12 inch frypan deglaze the frypan with the carrots and celery and red pepper.
    7. You may need to add 1-2 tablespoons of oil.
  7. After 5 minutes add cooked chicken, eggs and onion and sauté for a couple of minutes. Add stir fry sauce and optional soy sauce and stir well.
  8. Add cooked rice to fry pan and mix well. Add broccoli and mix. Serve