I haven’t had a chance recently to continue my chicken challenge because there were some amazing sales on red meat. Finally, we stopped at Costco and picked up their prepackaged chicken breast and some organic frozen vegetables. It’s been a busy week so I decided to make my go-to college recipe, chicken stir-fry. It’s quick and easy, and makes for a hearty meal with pretty good left-overs. Feel free to add or subtract ingredients, this is pretty much my base with some rice vinegar for a hint of sweetness. Enjoy!
- 2 tablespoons olive oil
- 4 teaspoons rice vinegar (2 for chicken and 2 for veges)
- 1 tablespoon low sodium soy sauce
- 2 teaspoons garlic powder
- 2-3 chicken breast
- 3 cups frozen vegetables
- 1/8 cup water
- salt and pepper to taste
STEP 1: Heat oil in large frying pan
STEP 2: Slice chicken into desired cut. I typically go with strips or cubes for my stir-fry.
STEP 3: Add chicken to hot pan. Dust top of chicken with 1 teaspoon garlic powder and 2 teaspoons rice vinegar. Heat until cooked through.
STEP 4: Add frozen vegetables on top of cooked chicken. Add the second teaspoon of garlic powder, the last 2 teaspoons of rice vinegar, 1 tablespoon soy sauce, 1/8 cup water, salt and pepper to taste. Stir and cover for 15 minutes on medium heat to let frozen vegetables steam.
STEP 5: Uncover, stir, and test to make sure the consistency of the vegetables is your preference. Serve over white or brown rice.