Sorry about the weird numbers, I didn't measure things out before I threw them in the wok, so that's about how much I put in there. You can change the amounts (or even the types of veggies) depending on what you like, make it your own!
1 lb chicken
2 bell peppers
2 carrots
10 broccoli florets
1/2 onion
10 mushrooms
3 Tbsp extra virgin olive oil
6 cloves garlic
Teriyaki sauce, to taste (there's a good recipe for it with this post)
1 cup dry rice
1/2 bag frozen carrots and peas
1 egg
4 Tbsp butter
Salt and pepper, to taste
Sliced almonds
- Chop all vegetables and chicken into bite size pieces and set aside.
- Prepare rice as directed on package.
- Heat butter and 3 cloves pressed garlic in a large pan over medium-high heat until butter is melted.
- Add egg and slightly scramble.
- Add pea and carrot mixture, stir to thaw.
- Add rice and fry. Salt and pepper to taste. Set aside and keep warm.
- Meanwhile heat olive oil and remaining cloves of pressed garlic in a wok over medium-high heat.
- Add chicken to the wok and cook through, adding teriyaki (to taste) for flavor. Set aside and keep warm.
- Put onion and carrots in wok, cook for a couple minutes.
- Add broccoli and cook for a few more minutes.
- Add mushrooms and bell peppers, add teriyaki sauce for moisture. Stir and cook, then lower heat to medium-low and cover to steam in the flavor.
- Plate the rice, top with large serving of vegetables, top with a few pieces of chicken, and sprinkle with sliced almonds. Enjoy!
2 comments:
Hi Ashley - I am also in your Coursera class! Followed the link to your blog from the discussion forums. Trying this recipe tonight.
Awesome! I hope you enjoy it :)
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