Chicken Stir Fry with Rice

Chicken Stir Fry with rice


2 chicken breasts (I use the boneless, frozen kind), thawed
2-3 tbl. butter (or margarine)
2 tsp. garlic powder
3-4 Tbl. soy sauce
2 TBL. Honey or sugar (If you prefer, you can use teriyaki sauce, just eliminate soy sauce and honey/sugar)
1 Bag frozen stir fry veggies

1 can of water chestnuts (I love htese crunchy veggies)

For Rice:
1 cup of rice
2 cups water
1 tbl. butter (optional, for rice preparation)

In a med sauce pan (on high), add two cups water, and butter or margarine, if desired. Once water boils, add rice, stir, cover, turn heat to low. Cook 15 minutes. Turn off heat.Let it sit on eye for at least 5 more minutes, and then 5 minutes to 'rest'-it takes rice 20 minutes to cook- 5 minutes to 'rest'. Usually, by the time I am finished cooking stir fry, it is perfect. Fluff with a fork, serve.

While rice is cooking, cut thawed chicken into bite sized pieces, shaking garlic powder on--the more garlic, to me, is better in this recipe. Heat butter in skillet on med. heat, add chicken, continue cooking, stirring frequently. Once chicken is cooked thoroughly, add soy sauce, honey or sugar/ or teriyaki sauce, mixing well. Add bag of stir fry vegetables on top of chicken, cook a few more minutes, then mix vegetables into chicken, continue cooking about 10 minutes until vegetables are tender, stirring vegetables and chicken through, occasionaly.

Layer chicken and vegetables on a bed of rice. Add more soy sauce/teriyaki sauce, if desired.


Note: I never buy garlic salt, only the powdered garlic powder . I do not like to add salt a lot in cooking because of people's dietary limitations. Soy sauce and teriyaki sauce are usually high in salt to start with. Further, salt can actually toughen some vegetables during cooking. However, salt makes food taste better, of course, but I usually let people do their own seasonings...