Ingredients
1
cup water
1
cup uncooked instant rice
4
boneless, skinless chicken breasts (about 1 pound total)
1
tablespoon vegetable oil
1
bag (16 ounces) frozen broccoli, carrots and water chestnuts (or other combination)
1/3
cup stir-fry sauce
Preparation
Put the water in the saucepan. Cover saucepan with lid, and heat over medium-high heat until water is boiling fast. Take saucepan off hot burner.
Add the rice to water, stirring with the wooden spoon. Cover saucepan with lid. Put saucepan on the pot holder on the counter while you cook the chicken.
Cut the chicken into bite-size pieces on the cutting board, using the knife.
Put the vegetable oil in the skillet. Heat over medium-high heat until hot. (To test skillet, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Add the chicken. Cook for 2 minutes, stirring all the time with the pancake turner.
Add the frozen vegetables to chicken. Cook for about 5 minutes, stirring all the time, until vegetables are slightly soft and chicken is no longer pink in center. (To check if chicken is cooked, cut into a piece with a clean knife.)
Add the stir-fry sauce to chicken mixture. Cook and stir for about 1 minute or until sauce is hot. Serve over the hot rice.
