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white rice water salt skinless soy sauce onion mixed vegetables stir-fry sauce ground ginger peanut oil
Viewed: 64 - Published at: 3 years agoIngredients
- 1 c. white rice
- 2 c. water
- 1/4 tsp. salt
- 2 skinless, boneless chicken breasts
- 2 Tbsp. soy sauce
- 1/2 small onion, diced
- 3 to 4 c. frozen mixed vegetables, thawed in microwave
- 1/4 c. House of Tsang stir-fry sauce*
- 1/2 tsp. ground ginger
- 3 Tbsp. peanut oil or vegetable oil
Method
- Cook rice according to package directions; set aside.
- Dice chicken into 1-inch cubes; place in bowl with soy sauce and ginger.
- Mix; let sit for 5 minutes.
- In large skillet or wok, heat 2 tablespoons oil.
- Add chicken; stir until cooked on all sides.
- Remove chicken.
- Add 1 tablespoon oil and diced onion; fry until translucent (kind of clear).
- Add vegetables; stir-fry.
- Add chicken; stir-fry.
- Add stir-fry sauce; stir for 30 to 40 seconds. Serve over rice.
