Chicken and Vegetable Stir Fry with Rice (Edit recipe)

25 minutes

40 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	394
Fat:	16 g
Carbohydrates:	35 g
Protein:	29 g
Cholesterol:	80 g
Sodium:	378 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

1 cup Jasmine Rice, cooked according to the instructions on the package
2 Tbsp Unsalted Butter, divided
1 tsp Extra Virgin Olive Oil
1.5 lb Skinless Chicken Breast, cut into bite size pieces
1 cup Vidalia Onion, diced
1 cup Celery, diced
1 cup Carrots, diced
1 cup White Mushrooms, diced
1 cup Broccoli, finely chopped into small pieces
1 tsp Little Palates Herb Garden Seasoning
1 tsp Himalayan Pink Salt

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Process

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.