Chicken Stir-Fried Rice

Ingredients

For the Pan-fried food:

2 boneless, skinless chicken bosoms (or tofu for a veggie lover's choice)

2 cups of your selection of vegetables (e.g., ringer peppers, broccoli, carrots, snap peas)

2 cloves of garlic, minced

1 tablespoon of vegetable oil

Salt and pepper to taste

Soy sauce or teriyaki sauce (for some zing)

For the Rice:

1 cup of long-grain white rice

2 cups of water

A touch of salt

Directions:

Set up the Rice:

Wash the rice in a fine-network strainer until the water runs clear.

In a pot, join the rice, water, and a touch of salt.

Heat to the point of boiling, then lessen the intensity to low, cover, and stew for around 15-20 minutes, or until the rice is delicate and the water is consumed.

Eliminate from intensity and allow it to sit, covered, for an additional 5 minutes. Cushion with a fork before serving.

Set up the Chicken and Vegetables:

Cut the chicken bosoms into scaled-down pieces.

Heat vegetable oil in a wok on medium flame.

Add minced garlic into the wok and sauté until it become brown.

Cook the chicken in the wok until they are cooked properly (almost 5-7 minutes).

Pan-sear the Vegetables:

Add your selection of vegetables to the skillet with the cooked chicken.

Pan-sear for around 3-5 minutes or until the vegetables are delicate and fresh.

You can add a sprinkle of soy sauce or teriyaki sauce for some character. Begin with a modest quantity and conform to taste.

Join and Serve:

When the chicken and vegetables are cooked however you would prefer, join them in the skillet.

Mix everything for one more little while to guarantee the flavors merge.

Serve the chicken sautéed food over a bed of rice.

This dish is adaptable, so you can utilize the vegetables your date likes and change the flavors to suit their taste. It's a group pleaser and generally simple to plan, settling on it an incredible decision for a night out dinner. Appreciate!