Spicy Chicken Stir Fry
Share
Spicy Chicken Stir Fry
Category
Meat and Poultry
Author:
Submitted by Jill Gardner-Bakewell, Ann Arbor, MI
Ingredients
Ingredients
- 1 cup uncooked white rice
- 1 tablespoon Fustini's Ginger Crush olive oil
- 1 ¾ cups liquid, water or chicken stock
- 2 medium-sized chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch cubes
- 1 medium-sized red onion, cut into 1-inch cubes
- ½ pound of white or Crimini mushrooms, quartered
- 1 broccoli crown, cut into flowerets
- 2 cloves fresh garlic, chopped
- 2 tablespoons Fustini’s Chipotle olive oil
- ½ cup Fustini's Ginger and Honey balsamic
- crunchy chow mein noodles
Directions
- Heat Ginger Crush olive oil in a small saucepan on medium heat. Pour rice into the pan and sauté, rice until translucent (about 5 minutes). Add the liquid and cook rice for about 20 minutes. Remove from heat and let rest until the remainder of the dish is ready.
- Sauté, chicken in Fustini&rsquo,s Chipotle olive oil until done and set aside in a bowl. Add the broccoli, onions, and red bell peppers to the pan and sauté, until warmed through, yet still crunchy. Place cooked chicken back into the pan and add the balsamic. Cook, while stirring until all the ingredients are coated and the chicken is heated. Serve over rice and garnish with crunch noodles.
Recipe Note
To add more “heat” to this dish, sauté the chicken and vegetables in Fustini’s Aji Verde Crush olive oil or add ½ teaspoon crushed red pepper flakes.