Over the years, I've changed the recipe up a bit. She used frozen veggies, while I love using fresh ones. And with a few more changes here and there, I've revised this recipe to my own personal liking.
It's one of my personal favorites, and I never get tired of it! And...it's pretty healthy for you, too!
Hope you enjoy it as much as I do!
Ingredients:
1
Lg. box of Zatarain’s Yellow Rice
2
T. of Olive Oil
2-3
Chicken Breasts (Cut into bite-size pieces)
1
Bunch of fresh broccoli
1
Red Bell Pepper
1
Green Bell Pepper
1
Yellow Bell Pepper
1
pkg. of fresh sliced mushrooms
2
T. Minced Garlic
Teriyaki
Sauce
Worcestershire
Sauce
Directions:
1) Cut raw chicken into bite size pieces – about
the size of your thumb, then set aside;
2) Cut vegetables into bite size pieces. (You can leave the broccoli stems, if you
like, or just use the crowns.) Set
veggies aside;
3) Cook rice as directed on the box for the
serving size you wish;
4)
Pour oil into skillet or wok, and mix in
your garlic;
5) When oil is hot, add chicken, and a bit of
Soy and Worcestershire Sauce (Use to your liking);
6) When chicken is no longer pink and lightly
browned, remove from pan;
7) Add veggies, mushrooms, and enough Teriyaki
and Worcestershire Sauce to stir fry in.
Add a little water, if necessary;
8) Add the chicken back to the pan, cover and
simmer until veggies are tender. (Unless
you prefer them crisper.) Serve over
rice.
(Note: I have also tried this recipe with a little
brown sugar added; both are yummy!)
