Chicken Stir Fry
Since my husband and I are trying to lose a little weight I thought I would add some of the ways that we cut down on what we eat. This is one of my quick and easy stir fry recipes. If you have a rice cooker start your rice first then prepare your veggies. One of the ways we cut calories is to us brown rice. If I am in a hurry I use quick rice fixed in the microwave. I also sometimes use a frozen stir fry veggie mix.
When preparation is done, in a large Wok or frying pan, combine the pepper, carrot, chicken, sauce and the onions.
Let this cook for about 15 minutes, stirring occasionally. Don't let it cook too long; check your vegetable to see that they are still crunchy. Serve when chicken is done!
1 bell pepper (any color)
1 or 2 large carrots, chopped
2 boneless and skinless chicken breast, cut into chunks
3 cups rice
1 1/2 tablespoon of Yoshida's gourmet sauce or you favorite sauce
1 cup onion cut into strips.
1 or 2 large carrots, chopped
2 boneless and skinless chicken breast, cut into chunks
3 cups rice
1 1/2 tablespoon of Yoshida's gourmet sauce or you favorite sauce
1 cup onion cut into strips.
When preparation is done, in a large Wok or frying pan, combine the pepper, carrot, chicken, sauce and the onions.
Let this cook for about 15 minutes, stirring occasionally. Don't let it cook too long; check your vegetable to see that they are still crunchy. Serve when chicken is done!
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