"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Stir Fry Recipe

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This recipe for Chicken Stir Fry, by , is from The Speck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brittany Barker

Category:
Category:

Ingredients:  
Ingredients:  
1 cup uncooked Arborio Rice
2 T. olive oil
2 T. butter
1/2 cup chopped onion (optional)
3 cups chicken broth
1 whole chicken breast
1 large carrot
2 cups broccoli
1 yellow squash
2 cups mushrooms
Garlic Salt
Oregano
Salt
Pepper
Olive Oil

Directions:
Directions:
Put chicken in greased glass dish and cook at 350 degrees for 30 minutes.

Saute onion in oil and butter for 3 minutes. Add rice, stirring for 2 minutes. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding next cup.

Slice vegetables and cook in pan over medium-high heat. Sprinkle with garlic salt, oregano, salt, pepper and olive oil. Cook each side before turning.

Put all ingredients in wok on medium heat. Add soy sauce and stir until seasoned to taste. Remove from heat once everything is warm.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
Prep: 20 min. Bake: 45 min.

 

 

 

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