Wednesday, January 25, 2012

Chicken Stir Fry

This past weekend I made my Mom’s infamous Chicken Stir Fry recipe and it was delicious! This meal is one that I remember most from my childhood and thankfully due to my pregnancy cravings lately for rice and vegetables, I came up with the idea to try to recreate this yummy dish!!!

I tried to make this meal as easy as possible since with any stir fry recipe, a lot of preparation time can go into slicing and dicing your veggies. I bought a lot of my fresh veggies already pre-packaged by our grocer to save significant preparation time. If you are in the Cleveland area, I buy most of my veggies from Heinen’s which has an amazing selection of fresh vegetables and already pre-packaged vegetables already sliced for you. Buying pre-packaged veggies saves so much time!!!

{What you Need}

2-3 Boneless Chicken Breasts
Fresh Pea Pods
Fresh Bean Sprouts
Uncle Ben's Broccoli Almondine Rice - 2 packages
1 package Bird's Eye Steam Fresh Broccoli
1 small can of Water Chestnuts, drained
1/4 Small Yellow Onion chopped
2 Tbsp Vegetable Oil
1 Pat of Butter or Margarine
Garlic Salt to Taste
Salt to Taste

{How You Make It}

With this recipe, you may want to get a few of the ingredients going at once.  I immediately started the rice cooking on the stove top and popped the Steam Fresh bag of broccoli into the microwave.  This way these two items will be ready to be added to your dish when you need them.  In a large skillet pan, brown the onion with the butter.  Once the onion is no longer crunchy, add your raw chicken.  Cook the chicken until no longer pink in the middle.  Spoon the cooked chicken into a small bowl to be used for later.  Add the oil to your skillet along with the Bean Sprouts, Pea Pods and Water Chestnuts.  The broccoli should also be done cooking in the microwave by now and can also be added as well.  Cook your veggies on low until they are soft adding a pinch of salt for taste.  Once your veggies are soft, add your rice and cooked chicken to your skillet.  Add more salt if necessary.  Saute all ingredients together in your skillet on low heat stirring every so often for about 15 minutes.  Place a lid over the skillet to keep the steam inside the skillet, this helps soften the veggies even more.  **Place a lid over the skillet to keep in the steam which will help soften up the veggies.**

**Karen At Home Blog...Homemaking Made Simple Tip**


Today I am linking up with :

Hooking Up With Hooked on Houses
Transformation Thursday at Shabby Chic Cottage
Amanda over at Serenity Now for her Weekend Reading
Cheryl over at Tidy Mom for I'm Lovin' It
Rachel at Finger Prints on the Fridge for Feature Your Self Friday
Marni at Sassy Sites for Free For All Friday
Kojo Designs for Friday Fun Finds
Stories from A to Z for Tips and Tutes Tuesday
Chic on a Shoestring Decorating for Flaunt It Friday

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  1. Anonymous10:59 PM

    Sounds yummy!

  2. Looks delicious! I love chicken stir fry. It's so easy to make and doesn't take that much time.

  3. I love chicken stir fry. I will have to try this version.

  4. Sounds good! I might have to try this. I have been looking for a stir fry recipe without soy sauce in it.

  5. Definitely going to give this one a try.


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