Chicken & Veggie Stir Fry
Makes 4 servings
2 boneless skinless chicken breasts
2 bags of fresh stir fry veggies (Mine had carrots, broccoli and snow peas)
1 cup of long grain jasmine rice
4 tablespoons of Panda Express Orange sauce (optional)
2 garlic cloves
Sesame seed oil
Prepare the chicken breasts by trimming of any extra fat and cutting the breasts into small bite size pieces.
Cook the 1 cup of dry rice according to directions on the package.
Wash vegetables and put ~ 2 tablespoons of canola oil and ~1 tablespoon of sesame seed oil in the a large skillet over medium heat. Mince the garlic cloves and add them to the oil. Once the oil is hot, add the veggies and cook the veggies until they are soft and starting to look like they are burning.
Remove the veggies from the skillet and place in a bowl to the side.
Add more oil and sesame seed oil to the same skillet you cooked your veggies in. Add the diced chicken. Cook until chicken is cooked through and reaches 165 degrees Fahrenheit. Remove chicken from heat.
Divide the rice, veggies and chicken into four servings/portions. Top each individual serving with 1 tablespoon of the orange sauce if desired.