Mmmmmm, Stir-Fry

Over the years, I have changed up my stir-fry a little bit, but I think I have finally got it to where we like it.

Ingredients:

2-3 Boneless Chicken Breasts- diced and boiled
2-2 1/2 cups dry Minute rice-cooked per instructions
1 can of baby corn nuggets
1 can of sliced water chestnuts
Fresh snow peas (ends cut off, washed and cut into bite size pieces)
Matchstick carrots
Mustard Seed
Sweet Peppers- cut into bite size pieces (red, yellow, orange)
Onion-diced into reasonable pieces   
1 jar of Sesame Garlic sauce (or your favorite sauce)


Directions:

1.) Get out a large fry-pan (Wok if you have one) and put in corn nuggets and water chestnuts, juice from can too.  Also sprinkle in mustard seeds to your liking.  Cook on medium heat to get them softened up

2.)  Prepare other ingredients into bite-size pieces; Peppers, snow peas, onion.  Once all these are cut into pieces, add them plus carrots into pan to cook.  You should have enough liquid in the pan from the canned veggies, but if it gets dry add a little water.

3.)  Dice up raw chicken, put saucepan on stove and bring to a boil.  Once rolling boil, add chicken pieces.  Cook until done, shouldn't take long at all.  Drain chicken in strainer

 
4.) While chicken is cooking, make your rice per instructions. With Minute Rice, boil same amount of water as rice.  Once boiling, remove from burner, add rice, stir together.  The put lid on pan and let sit for 5 minutes.

5.) Once all items in Wok are cooked/tender, and liquid is mostly gone, add in chicken and rice.  Mix well
 

6.)  Add in your favorite sauce, mix together and serve!

 YUMMY YUMMY!
















 

Broccoli and Rice Bake

I have also made this dish a few times and it too is deliciously yummy!

Ingredients:

Preheat oven to 350*

1-10.75 ounce can of Cream of Broccoli or Cream of Chicken condensed soup
1 1/4 Cups of Milk 
1 8oz carton of Sour Cream
1 tsp dried Basil
1/4 tsp Salt
1/8 tsp Black Pepper
1 16oz package of frozen cut Broccoli (I use the Broccoli florets because you don't get the stem pieces) 
1 1/2 Cups uncooked Instant White Rice
1/2 Cup shredded Swiss cheese (I use Mozzarella)

1.) Preheat Oven to 350*

2.) In a large mixing bowl, mix together; Soup, Milk, Sour Cream, Basi;, Salt and Pepper

3.) Stir in Rice and Broccoli (I find it easier to do the rice first, then broccoli)

4.) Spoon mixture into an ungreased 9x9 baking dish

5.) Bake covered (tin foil works good)  for about 65 minutes or until heated through

6.)  Uncover and sprinkle with shredded cheese of choice, cover and let stand for 5 minutes before serving

ENJOY