CHINNESE TAKE-OUT? NO, INSTEAD TRY MY QUICK CHICKEN BROCCOLI STIR FRY OVER A BED OF WHITE PARBOILED RICE!
The timeframe required to call, order and deliver take out to your home, will be longer than the time spend in your kitchen cooking it. This dish could be done in 15 minutes and it will be healthier and inexpensive. Give it a try.
Approximate Prep and Cooking Time: 20 to 25 minutes
Approximate Cost: $13.75 or 4.59 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Chicken tenders (9 to 10 tenders) ($7.20)
2 cups fresh Broccoli ($1.90)
1 Onion (.35)
1 cup chopped Baby Bela Mushrooms ($1.45)
2 tbsp. olive oil (.70)
1 tbsp. Angie’s Dried Seasonings (see my link below) (.30)
Soy Sauce and Sesame Oil to taste per plate (.60)
To cook the rice:
2 cups of parboiled long grain rice ($1.25)
3 ½ cups of water and salt to taste. (0)
Season the tenders with 1 tbsp. olive oil and Angie’s Dried Seasonings.
Cook the rice by adding the water to a med size pan. Bring it to a boil, add salt to taste, and rice, stir, cover, bring the heat to low and cook for 20 minutes.
Chop the mushrooms, broccoli and onions.
Add 1 tbsp. of olive oil to a skillet and sauté the broccoli and onions.
Add the chopped mushrooms on the side and cook all until tender. Mix all well.
Remove from skillet and add the chicken tenders, cook until golden brown.
Your tenders stir fry meal is done. Now, you can put it on top of white rice or thin pasta. I did not use either since I wanted to cut a bit on carbs, however, I am including it in this recipe.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.