Chicken Stir Fry and Vegetables

Chicken strips with a delicious (and beautiful) spicy sweet glaze, steamed vegetables and a mix of brown and white rice fried with egg.

This version of chicken and stir fry is mainly focused on vegetables to get your fill with a little rice and chicken to satisfy that take-out craving!

This may sound a little strange but I like to mix brown and white rice. My husband and daughter don’t care for brown rice but they don’t notice when I do half and half 🤔


What you’ll need:

Your favorite vegetables. I used,

Squash

Carrots

Celery

Onion

Mushrooms

Sesame oil

Stir fry sauce

Soy sauce/teriyaki sauce

1/2 cup brown rice and 1/2 cup white rice cooked together (makes 2 cups of prepared rice)

2 eggs

About 6 chicken strips

  1. Season your chicken strips with salt, pepper and red pepper flakes.
  2. Cook on medium high heat with a splash of soy sauce and a drizzle of sesame oil. Cook thoroughly and let it get a nice glaze on both sides. Set chicken aside
  3. Add vegetables to pan with soy sauce and 1/4 cup water. Cover on medium heat until vegetables are tender. Remove from pan.
  4. Stir 2 eggs w a few drops of sesame oil and soy sauce. Drizzle a little stir fry sauce into hot pan. Cook eggs in sauce. Dump in rice and stir moving quickly. Add a little soy sauce to the rice. 
  5. Slice chicken against the grain before serving

You can mix everything together but I choose to keep it all separate until serving.


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