Sizzling Chicken Stir-Fry

 

1

cup water

1

cup uncooked instant rice

4

boneless, skinless chicken breasts (about 1 pound total)

1

tablespoon vegetable oil

1

bag (16 ounces) frozen broccoli, carrots and water chestnuts (or other combination)

1/3

cup stir-fry sauce

• 1 Put the water in the saucepan. Cover saucepan with lid, and heat over medium-high heat until water is boiling fast. Take saucepan off hot burner.
• 2 Add the rice to water, stirring with the wooden spoon. Cover saucepan with lid. Put saucepan on the pot holder on the counter while you cook the chicken.
• 3 Cut the chicken into bite-size pieces on the cutting board, using the knife.
• 4 Put the vegetable oil in the skillet. Heat over medium-high heat until hot. (To test skillet, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Add the chicken. Cook for 2 minutes, stirring all the time with the pancake turner.
• 5 Add the frozen vegetables to chicken. Cook for about 5 minutes, stirring all the time, until vegetables are slightly soft and chicken is no longer pink in center. (To check if chicken is cooked, cut into a piece with a clean knife.)
• 6 Add the stir-fry sauce to chicken mixture. Cook and stir for about 1 minute or until sauce is hot. Serve over the hot rice.