Ingredients:
1 pound scallopini thin chicken
1 pound frozen broccoli florets
1 red pepper (diced)
2 green peppers (diced)
1 cup fresh sliced white mushrooms (cleaned)
1 medium onion (diced)
3 tablespoons extra virgin olive oil (separated)
salt
pepper
6 Uncle Ben's Instant brown rice 4.4 oz cups
Directions:
Clean chicken with water and pat dry with a paper towel. Place on cutting board and season lightly with salt and pepper on both sides. Cut into one inch or smaller pieces. In a large sauce pan, heat on medium fire and when hot, add chicken. Sautee until completely cooked and slightly browned. Remove chicken from pan and set aside. Add 1 tablespoon of olive oil to pan. Once oil is heated, add broccoli florets, green peppers, red peppers, onion and mushrooms. Cook until onions are translucent and mushrooms are browned slightly. Make sure that broccoli is tender. Add chicken back into pan and sautee for about 10 more mins. Heat up an Uncle Ben's brown rice cup and add to a bowl. Then add about a cup of stir fry. You can add soy sauce for extra flavor.
Makes about 6 servings.
Chicken Stir Fry - Phase 2
