Since my first food blog went pretty well, I’m going to try it again. Food blog # 2 is going to be yet another fast dinner fix. Be warned: it involves Minute Rice. Now, if those two words make you cringe- feel free to substitute the… you know (I won’t dare say it again) with a rice of your choice.
I know how taboo Minute Rice is to some. My step dad is Filipino and Hawaiian, so he eats rice with every meal. The real-deal sticky rice. So whenever I talk about the box of minute rice that sits in my cupboards for my quick-fix rice meals he literally cringes. But, hey, it works for me and my hubby- and it’s super cheap!
So, my go-to Minute Rice recipe for a fast dinner made up of ingredients I generally have on hand is actually one of their recipes right on the back of the box. It’s the “Quick Chicken Stir Fry.” It was one of those recipes that pleasantly surprised me because I didn’t expect such good stir fry flavor to come from such few ingredients.
Here’s the recipe:
Here’s what you need:
{Plus oil for the skillet- which I forgot to add in the picture above}
First, defrost the chicken. If you don’t have frozen veggies, but you have fresh veggies- feel free to use those. You can chop them while the chicken is defrosting. (Veggies that would be delicious: bell peppers, mushrooms, onions, carrots, etc)
Heat some oil in the skillet (I never measure this… just eyeball it) and then add your garlic. (I don’t measure the garlic either. I love garlic- so if I scoop out a little too much it’s fine by me.)
Add the chicken and cook over medium heat until it is no longer pink. I know the recipe says to cut it into strips- but I don’t do this. I cook 3 chicken tenders whole and then chop the chicken after it’s cooked. I prefer the smaller chunks, which actually allows me to use less chicken without depriving the dish of meat.
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| This is how small I chop my chicken. |
Next, with the chicken in the same skillet, add the water, soy sauce, sugar, and veggies. (I eyeball the amount of veggies.)
{Now, let me take a moment to say how much I love the frozen stir-fry veggies I buy at Costco! They are a great deal, and the bag lasts me a long time! Plus, the veggies are bigger and fresher than any other frozen ones I’ve tried.}
Bring everything to boiling, add the rice, and cover. Remove the skillet from heat and let it stand for five minutes. With the Costco veggies, since they are so big, I usually give it closer to seven minutes.
Here is a link to the actual Minute Rice recipe: http://www.minuterice.com/en-us/recipes/2881/QuickChickenStirFry.aspx
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