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Tuesday, May 1, 2012

time to stir fry

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 

  • 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

  • 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

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