You are going love this.
I have finally used up all my rice from Trader Joe's in Arizona. I bought it last summer (2010) when we were vacationing there. Yes, I brought back two big bags of rice in my carry-on. Call me crazy, but I love that rice.
And guess what? I'm going back to Arizona this winter.....Another Trader Joe's visit is in the mix.....
I just wish I had one in my area. The closest one is 4 hours away.
This was really easy to put together, and I do really well alone in my kitchen, so let me see if I can get this in recipe form for you.
The onion and garlic were thrown in the skillet first. They are cooked till translucent, about 1 - 2 minutes.
Then the chicken is added. Cook the chicken until it is just starting to brown.
Add the sauce mixture, let it thicken, and WHA-LA.....chicken stir-fry. Serve over rice and you have a great meal.
I'm going to tell you what was requested to serve with this dish......garlic bread!! The person that requested it needs to do some more research on food cultures. Garlic bread is Italian, stir-fry is Oriental.....DUH!!
2 TBS olive oil
4 cloves garlic, minced
1/2 large onion, chopped
salt to taste
3 boneless skinless chicken breast halves, cut into chunks or strips
1 pkg. fresh cauliflower florets
1 pkg. fresh broccoli florets
1/2 pkg. fresh sliced carrots
1/2 c. fresh chopped celery
1 c. chicken soup base according to package directions (divided)
2 TBS soy sauce
2 TBS honey
2 TBS cornstarch
Heat olive oil in large skillet. When oil begins to smoke, quickly stir in garlic and onion. Stir until onion becomes translucent, about 1 - 2 minutes. Add chicken and stir until chicken just starts to brown. Add 1/2 c. of the soup base and the veggies. Cover and simmer for about 10 minutes. Mix the rest of the soup base, honey, soy sauce, and cornstarch. Add sauce to veggies, stir until thick, and serve over rice.