Chicken and Vegetable Stir Fry with Rice
PREP TIME
25 minutes
COOK TIME
40 minutes
INGREDIENTS
11
Serves: 6
Ingredients
- 1 cup1 cup1 cup Rice, Jasmine, cooked according to the instructions on the package
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted, divided
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
- 1.5 lb1.5 lb1.5 lb Chicken Breast, Skinless, cut into bite size pieces
- 1 cup1 cup1 cup Vidalia Onion, diced
- 1 cup1 cup1 cup Celery, diced
- 1 cup1 cup1 cup Carrots, diced
- 1 cup1 cup1 cup White Mushrooms, diced
- 1 cup1 cup1 cup Broccoli, finely chopped into small pieces
- 1 tsp1 tsp1 tsp Little Palates Herb Garden Seasoning - Primal Palate
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook the rice according to the instructions on the packaging.
- Heat a large saute pan over medium heat.
- Add 1 tablespoon of butter, and the olive oil to the pan, and swirl to coat the pan with the cooking fat.
- Add the chopped chicken to the pan, and cook for about 3 minutes, stirring as needed so all sides of the chicken start to brown.
- Add in the onion, celery, and carrot, and continue cooking, stirring the mixture as needed while the veggies soften.
- Add the remaining 1 tablespoon of butter to the pan, and stir to coat with the chicken and veggies.
- Add the mushrooms and broccoli to the pan, and stir again.
- Season with the Herb Garden seasoning, and the salt, and stir again to evenly distribute the seasonings.
- Adjust the heat of the burner as needed to be sure nothing burns, but continues to cook well.
- Once the chicken is fully cooked, and the veggies are soft (about 20 minutes), add the rice to the pan, and stir to evenly combine.
- Serve and enjoy.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nightshade Free Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 421 |
| Fat: | 16 g |
| Carbohydrates: | 41 g |
| Protein: | 30 g |
| Cholesterol: | 80 g |
| Sodium: | 384 mg |
| Fiber: | 4 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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