Tim's Chicken Stir-fry

4 Servings
100% would make this recipe for Tim's Chicken Stir-fry again.

A quick and easy dish for the family on the go.

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Tim's Chicken Stir-fry Ingredients

1 cup Rice	1/4 cup Brown Sugar
2 cups Water for the rice	1 cup Frozen Mixed Vegetables
2 tablespoons Vegetable oil	2 tablespoons Brown Gravy Sauce
2 medium Boneless Chicken Breasts cubed	2 tablespoons Soy sauce
2 large Eggs	1/4 cup Water

Instructions for Tim's Chicken Stir-fry

Prepare the Rice:

Heat the RICE and 2 cups WATER to boiling in a 1 quart saucepan, stiring once or twice; reduce heat. Cover and simmer for 14 minutes (do not lift cover or stir); remove from heat and set aside until needed. (This is from the Betty Crocker 40th Anniversary Edition Cook Book, page 267)

Note: If you have a rice cooker, just prepare the rice as you normally would.

Prepare the Eggs:

Fry the 2 eggs (broken yokes). After they are fried, cut them into small pieces and set aside.

Prepare the Chicken:

Cube the chicken into small pieces no larger than inch cubes. Basically bite size.
In a large skillet, heat the oil and add the chicken.

After the chicken is browned, stir in the Brown Sugar.

Add the FROZEN Mixed Vegetables. Cover for 5 to 8 minutes or until the vegetables are tender.

Stir in the cooked rice, Brown Gravy Sauce, Soy Sauce, and water. Stir contents until fully mixed. If it is to thick, add a little more water.

Place the Eggs on top and cover. Simmer another 5 to 8 minutes.

Serve with several slices of buttered bread, maybe with some honey or jelly on them.

OPTIONS: You can add a small chopped onion, or chopped mushrooms, or chopped green peppers, or all of them if you wish. Also, try it with 1 clove of garlic chopped.

Another alternative would be to add cup of honey to the chicken while it is browning instead of the brown sugar.

Main Ingredient: ChickenCuisine: Asian