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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This meal is a good way to get the kids to eat their vegetables! Prepare the veggies a day ahead and refrigerate in a resealable plastic bag to cut down on preparation time. I am not sure of the source of this recipe. Ingredients:
2 tablespoons seasoned stir-fry oil or 2 tablespoons vegetable oil |
2 cups small broccoli florets |
1 cup chopped carrot |
1 cup thinly sliced celery |
1 cup chopped onion |
1 small red bell pepper, thinly sliced |
1 teaspoon minced fresh garlic |
6 cups cooked rice |
2 cups deli rotisserie-cooked chicken, chopped |
5 green onions, cut into 1-inch pieces |
1 (8 ounce) can sliced water chestnuts, drained |
1/2 cup frozen peas |
1/2 cup soy sauce |
Directions:
1. Preheat the oil in a wok or large nonstick skillet over high heat. Add broccoli, carrot, celery, onion, rice, chopped chicken, green onion, and water chestnuts; stir-fry for 2 minutes.
2. Add rice, chopped chicken, green onion and water chestnuts; stir-fry 1 minute.
3. Add peas and soy sauce, stir-fry 1 minute more.
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