Wednesday, August 17, 2011

Oriental Stir-Fry Chicken 'N' Jasmine Rice©

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Oriental Stir-Fry Chicken 'N' Jasmine Rice©

Oriental Stir-Fry Chicken 'N' Jasmine Rice© Close-up
Ingredients you will need:
Kosher Salt
Himalayan Pink Salt
Black Pepper
Vegetable Oil
Jasmine Rice
Chicken Cutlets
La Choy Stir Fry Sauce/Marinade (any brand you prefer)
Kadoya 100% Pure Sesame Oil (any brand you prefer)
Frozen or Canned Stir Fry Vegetables (I used Tiger Tiger Chinese Stir Fry Vegetables in Water and mixed in frozen vegetables)

Tiger Tiger Chinese Stir-Fry Vegetables In Water

This meal is very easy to make and takes less than half an hour. Who says you can't make delicious tasting asian stir-fry at home? When I shopped for the ingredients, I was unable to find the frozen stir-fry medley I liked so I used canned stir fry vegetables and added some frozen vegetables-broccoli, carrots and snap peas to round out the dish better. I defrosted the frozen vegetables on a microwave safe dish and then added them to the canned stir fry vegetables. I rinsed the canned vegetables in cold water and pat them dry before combining them with the defrosted vegetables. 

La Choy Stir Fry Sauce/Marinade and Kadoya 100% Pure Sesame Oil

Allen added jasmine rice and seasoned it with Himalayan pink salt (use kosher salt if you don't have it) in the rice cooker. Our rice cooker takes twenty minutes and delivers rice with perfect texture and taste.

Jasmine Rice
I used 3 chicken cutlets (1 was real small) and cut them into chunks. Make sure the meat is cold for easy cutting. To firm up the chicken, you can put them in the freezer for about ten minutes. Season chicken with kosher salt and black pepper.

In a skillet (or wok if you have one), add 2 tablespoons of vegetable oil or canola oil and when the pan is hot, add the chicken and cook until done. Make sure you don't see any pink. Add all the vegetables when the chicken is cooked to heat them.

Oriental Stir-Fry Chicken 'N' Jasmine Rice© - so yum!

Add 1 teaspoon of sesame oil. Just a little goes a long way since sesame oil has a very strong taste, but it adds a great depth of flavor to this dish.

Add 1/2 cup of La Choy Stir Fry Sauce/Marinade. I like a lot of sauce but if you want to play it safe, just start out by using 1/4 cup and go from there.

Combine well and heat for just a few minutes.

To plate, serve the stir fry on top of a bed of jasmine rice and enjoy! It is so delicious. :)

-Sophia/Two Frys

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