Garden Chicken Stir Fry and Jasmine Rice

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by Pots and Pans Culinary Team

Treat your family to fresh and healthy fare with this classic chicken stir fry with your choice of fresh vegetables.

Ingredients

For:  2 servings

  • 2 chicken breasts boneless, skinless, cut into strips
  • 3 tablespoons Chinese Stir-Fry Sauce or marinade (Hoisin can be substituted)
  • 1 clove garlic crushed
  • 1 tablespoon vegetable oil or olive oil
  • 3 cups assorted vegetables sliced (such as peppers, broccoli, mushrooms, etc.)
  • 2 tablespoons rice wine vinegar
  • Confetti Rice
  • 1 7 ounce box Coconut Ginger Rice / Jasmine Rice
  • 1/4 cup red / green bell pepper finely diced
  • 2 tablespoons scallion thinly sliced

Time

Course

Cuisine

Instructions

  1. Combine chicken strips, Chinese stir-fry sauce and garlic in a bowl. In the Circulon Prime Jumbo Cooker, heat oil over high heat. Add chicken strips, cook, stirring for 3 to 4 minutes or until chicken is cooked through. Remove chicken from pan & set aside. Add vegetables, rice wine vinegar, and 3 tablespoons of water, cook, stirring for 3-4 minutes until vegetables are crisp-tender. Return cooked chicken to skillet and cook 1 minute until heated through.
  2. Prepare rice according to package directions. Stir in bell peppers and scallion.