Chicken and Rice Stir Fry

This dish is one of my favorites when you have leftover chicken, (whether it's grilled, baked, or roasted chicken), and rice.  It uses very little meat and vegetables to feed 4 to 6 people easily.

You will need:
2 cups chicken
1 red bell pepper
1 cup sweet peas in pods
1 Anaheim pepper
2 cups cooked rice
1 cup chicken broth
2 Tabs soy sauce
2 Tabs white sugar
2 Tabs cornstarch
2 tsp minced garlic
1/4 tsp fresh grated ginger
1 green onion
salt and pepper and olive oil

Today, I am using a leftover roasted chicken breast and leg/thigh .  This will give me more than enough meat.

Because this dish comes together so quickly, you will need to do all the prep work before you start any cooking.

In a medium bowl combine:
chicken broth, (I am using homemade, but canned will work also), with soy sauce.

Add the sugar

Add the minced garlic, (about 2 cloves)

Add the finely grated fresh ginger

Add the cornstarch

Whisk everything together.  Notice how you have a nice golden brown sauce, and you can smell the wonderful ginger and the garlic and soy sauce.  Set aside.

Now it's time to get the vegetables ready.

Slice the red pepper into thin strips, (if the pepper is exceptionally long, I slice the strips in half).
Slice the carrot into 1/4 inch slices
Remove the ends from the pea pods and any strings, (if the pods are very large, I slice them in half).
Slice the green onion into 1/2 inch slices
Seed and dice the Anaheim pepper

Note:  I like to slice my vegetables into different variations to give the dish some texture.

Note:  If you don't have all these fresh vegetables, feel free to substitute a bag of frozen mixed vegetables, or frozen stir fry vegetables.

Remove the skin from the chicken and cut the chicken into chunks.

Measure out 2 cups of cooked rice - it doesn't matter what kind of rice you use.  Today I am using brown rice, but you can use white rice, jasmine, whatever.

Note:  If you don't have cooked rice on hand, quickly make some Minute Rice and let it cool, while you are chopping the vegetables.

In a large skillet, (or a wok), over medium high heat - drizzle a touch of olive oil, (about 1 Tablespoon).

Once the oil is hot, add in the carrots and red pepper.  Saute for about 1 minute, stirring every so often.

Add the chicken and rice.  Stir everything well.

Add in the green onion, peas, and Anaheim pepper.  Gently stir everything well.

Pour the seasoned chicken broth mixture over the top, folding gently to avoid mushing the rice.

Heat thoroughly to allow the broth to thicken.

After about 2 or 3 minutes the broth will thicken and the stir fry will be hot and ready to serve.

It's just that quick and easy, you have a complete meal, (meat, rice, and vegetables) ready to go.  Just add a green salad.

Enjoy !