Chicken Stir Fry

 
Chicken Stir Fry

Ingredients:

Cooked rice (1 cup rice cooked in 2 cups water or broth)

1 lb. boneless chicken cut into bite size cubes

3 Tbsp oil (divided)
1 yellow or white onion, finely diced
1 clove garlic, minced
1 cup frozen peas and carrots (or use frozen mixed veggies like I sometimes do)
2 eggs, whisked
2 Tbsp soy sauce (or fish sauce)
2 tsp sriracha (optional)

1-2 Tbsp. oyster sauce (optional)

Tips:

* It's best to use cold cooked rice for making this. You can make it hours ahead of time or the day before. 

* You'll want to have all of your ingredients prepped in different little bowls and ready near your cooking area to add for each step so that you don't overcook anything. 

* You can use beef or pork with this instead of chicken or you can leave it out for a meatless meal. Pineapple chunks taste good in this too.

* If you use the oyster sauce wait until the end when everything is cooked before adding in. This is important to keep from having everything stick to the pan/skillet since it's a sweet sauce.

Directions:

Heat 1-2 Tbsp. oil in a large frying pan/skillet over medium-high heat (I use my large cast iron skillet for this). Cook the chicken until no longer pink on the outside. Now add the onion and cook for 3-4 minutes or until it becomes translucent. Next add in the peas and carrots and cook until they begin to thaw; approximately 3-4 minutes. Add the garlic and cook for another minute. Use a spatula to move meat and vegetables to one side of the pan. Add your eggs to the other side and scramble until they are cooked through. Finally add your cooked rice, soy sauce and sriracha and stir everything together. Cook for 2 minutes. Turn off heat and stir in oyster sauce if using. It's now ready to serve.