seasoned chicken
Last night was my second time to cook in the new apartment, and I made a chicken-vegetable-rice stir fry dish that was easy to make and extremely flavorful. I did it in stages, drank some red wine in between, and in no time, I had a home cooked (healthy) stir fry dish ready to devour. I cheated part of the way (yes, I’ll admit, I’m a huge fan of frozen veggies if seasoned properly), but it still turned out extremely delicious. You can add or subtract anything you’d like to a simple stir fry meal, but I must say, the combination I put together last night could be my current favorite.
onions before being sautéed and seasoned
Ingredients:
- 1 box Near East Brown Rice Pilaf
- 1 bag frozen broccoli
- 1 bag frozen peas + carrots
- Chicken breast (however much you’d like), cut into small pieces
- 1 medium sweet onion, chopped
- Olive Oil
- Salt + pepper
- 1 packet Good Seasons Italian dressing mix
rice pilaf
Directions:
- Cook the rice pilaf (easy to microwave – add rice pilaf and seasoning packet, 3 1/4 cups water and 1 tbsp olive oil to one big bowl, microwave for 30 minutes, stir) and set aside, covered
- Saute chopped onion with olive oil, salt, pepper, and set aside covered
- Heat frozen veggies in microwave, season with dressing mix
- Prepare chicken in a baking dish with olive oil, salt, pepper, and dressing mix
- Bake chicken in a preheated (at 350 degrees) oven for 20-30 minutes (depending on how much chicken and size of each piece)
- Cut chicken into small pieces
- Combine all components together in a big bowl and enjoy
stir fry sans chicken
stir fry with chicken