Chicken Stir-fry Over Rice

Ingredients

1 red pepper, sliced in thin strips

1 green pepper, sliced in thin strips

1 large yellow onion, sliced in thin strips

2 large cloves garlic, diced finely

3 – 4 carrots, peeled and sliced sideways, or in thin strips

1 boneless, skinless chicken breast, fully cooked

2 cups brown rice

Seasonings Needed

Salt

Pepper

Garlic powder

Oregano

Thyme

Ground red pepper

First, boil one boneless, skinless chicken breast in water with salt, pepper, and garlic powder.  While chicken is cooking, slice up the carrots. 

Put a little oil in a skillet and heat on medium heat.  Add the carrots and sauté them until tender.  If you cover them, they will get tender quicker.

While the carrots and chicken are cooking, prepare your other vegetables and dice the garlic.  Some say it’s important to chop or crush the garlic and let it sit for about 15 minutes before cooking it in order to allow some beneficial properties to be released.  

Brown rice takes a little longer to get tender.  Therefore, it’s time to get the rice started.  In a saucepan, combine 2 cups brown rice, 2 cups all natural chicken broth, 4 cups water, about 2 teaspoons salt, and pepper to taste.  

When the chicken is done, remove it from the pan and let it cool.  Add about 3 tablespoons of the broth to the carrots as they are cooking.  This will add flavor to the carrots.

Once the chicken has cooled, cut it up into chunks.  Set aside.

Once the carrots are tender, add the garlic and sauté for a couple of minutes.  Then add the rest of the vegetables, the chicken, 1 teaspoon salt, 2-3 dashes black pepper, dash ground red pepper if you like a little kick, ½ teaspoon oregano, and ½ teaspoon thyme.

Let cook until the veggies are tender.  Serve over the rice.