Angie’s Style Chicken Chinese Stir Fry: Option # 1 (Stay Tuned since Tomorrow I will Post OPTION #2, however, that one will be done with Seafood)

This is also an Asian recipe that I cook differently each time I make it. It depends on what ingredients I have at home at the time; it could be using pork, carrots, broccoli and onions and scallions; or I could make a green one with chicken, snow peas, asparagus, broccoli and scallions. Regardless of what ingredients I use it always turns out a winner in my family. Just make the rice and have soy sauce available at the dinner table. Done! 
 
Approximate Prep and Cooking Time: 35 Minutes
Approximate Cost: $16.14 or $2.02/serving
Servings: 8

Ingredients

2 large uncooked chicken breasts ($2.50)
1 tbsp. Angie's Dry Seasoning or the one of your choice (.50)
1/3 cup Angie's Basting Oil or plain olive oil (to be used in marinating and sautéing) ($1.50)
1 Goya Beef Bouillon (.25) 
3 cups of large grain rice ($2.20)
12 Baby Bella mushrooms ($1.50)
1 lb. Broccoli ($1.69)
1/4 lb. snow peas cut slanted ($1.75)
1 large onion cut in large chunks ($1.00)
10 cloves of garlic (.50)
2 large carrots sliced between 1/2 to 1 inch thick ($1.50)
1/2 cup of Soy Sauce ($1.25)

Directions
Pat dry and cut the chicken breast in strips. 

Marinate with basting oil, dry seasoning and chopped garlic, set aside in the fridge.

Clean and cut the veggies accordingly, set aside.

Cook the rice according to the pack directions, but instead of salt use a Goya bouillon.

While the rice cooks, sauté the chicken in the marinate and set aside.

In the same skillet, sauté all the veggies, beginning with the mushrooms and carrots, when they are golden, add the onions and the other veggies. If needed add more basting oil to the skillet.

When the veggies are done but still crunchy, add the chicken breasts strips to the mix as well as few tbsp. of soy sauce and cook for 2 minutes. 

Ready to serve on top of rice!

Enjoy!