Description
A great, easy stir fry with a good, spicy kick. This is a great way to stretch your protein while enjoying an awesome meal for two!
Ingredients
- 4 cups water
- ¼ teaspoon salt
- 2 tablespoons butter
- 3 dried red chiles, broken into several pieces
- 2 cups uncooked white rice
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 2 tablespoons soy sauce, divided
- 1 skinless, boneless chicken breast half, diced
- 1 teaspoon dried basil
- 1 teaspoon ground white pepper
- ½ teaspoon dry ground mustard
- 1 pinch ground tumeric
- 1 tablespoon butter
- 1 ½ cups broccoli florets
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- ½ cup diced onion
- 1 teaspoon lemon juice
Instructions
- Combine water
- salt
- 2 tablespoons butter
- and red chili peppers in a pot over medium-high heat. Bring to a boil.
- Stir in rice
- cover
- and lower heat to medium. Cook until rice is tender
- 15 to 20 minutes
- stirring occasionally.
- Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant
- about 1 minute; pour in half the soy sauce.
- Cook and stir chicken
- basil
- white pepper
- dry mustard
- and turmeric with garlic until chicken is browned
- no longer pink in the center
- and juices run clear
- 5 to 8 minutes.
- Mix remaining soy sauce into chicken mixture.
- Cook and stir 1 tablespoon butter with broccoli
- green pepper
- red pepper
- and onion in a separate skillet until tender
- about 10 minutes. Stir lemon juice into vegetables.
- Toss vegetables with chicken.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4