Apple n' Chicken Stir Fry

I made this mostly when doing a WG. By the time we defended, my rice was ready to fry up, and the chicken and veggies had marinaded. The only steps that you need to watch a little more closely are steps 6 and 8. For the rest of the recipe you have a lot of down time.



The recipe below is enough for 4-6 people. If it's just one or two, cut all the ingredients (besides the chicken and apple) in half.

What you need:
1/2 a bag of mixed frozen stir fry veggies, or you can use fresh ones chopped
2 chicken breasts, cubed or cut into strips
1-1/2 cups of rice (I used brown rice, but you can use the regular rice instead.)
2 Eggs
2 tablespoons of butter
1 apple, cored and chopped (I used a Granny Smith, because I like the tartness.)

For the sauce:
1/2 cup of soy sauce
2 tablespoons of brown sugar (optional)
1 heaping teaspoon of minced garlic

Step 1. In a saucepan, bring 3 cups of water, 1 tablespoon of butter, and the rice to a boil. Reduce the heat to the lowest temperature, and cover. This will take about 30-40 minutes to cook.

Step 2. While you are waiting for the initial boil, make the sauce. Just mix those ingredients in the measuring cup.

**If your chicken breasts are frozen, cover them with barely lukewarm water in a large pan. Do not cook them, just let them sit. They will be thawed by the time WG is over.

Step 3. Pour half the sauce on your veggies (with the chopped apple), and stir to coat them.



Step 4. Kick some booties in WG!

Step 5. After WG, check and stir your rice. Add a little water if needed.

Step 6. Drain the water out of the pan with the chicken, and pour the excess sauce from your veggies onto the cut chicken pieces. Turn the pan on medium-high and cook the chicken. Stir pretty frequently. When the chicken is just about cooked (about 5ish minutes--make sure all sides are cooked), pour the veggies on top. Turn the heat down to medium-low. Cover and let them cook for about 10 minutes.

Step 7. Mix the chicken-veggies with the rice. I just rinsed and used the bowl I had the veggies marinade in; it is only going to be in there for like 30-45 seconds.

Step 8. Grease the pan (it's still hot) with the other tablespoon of butter and start to cook the two eggs (scrambling them in the pan). Pour the rice mixture that you made on top and continue to stir--mixing the egg into the rice.



Step 9. Pour the second half of the sauce slowly on to the stir-fry mix. Keep stirring! It's almost finished. Really you are just stirring at this point to evenly distribute the sauce and eggs.



If you like your rice to get a little crispy, stop stirring and let some crisp up on the bottom of the pan (about 3-5 minutes). Then give a final stir and enjoy! XD


**Tip** If you want to serve this to guests, don't cook the chicken-veggies with the rice. Instead, stir fry the rice with the eggs and sauce, and serve the chicken-veggies on top or on the side. It's just a little fancier. ;) I like mine all mushed together!



Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.