Monday, May 18, 2009

Chicken & brown gravy stir-fry

12 oz uncooked boneless, skinless chicken breast
1 cup brown rice
1 cup zucchini
3/4 cup red onion
3/4 cup mushroom
1/4 cup baby corn ears
1/4 cup scallion
1 1/2 cups cabbage
1 oz packet chicken gravy dry mix
2 tbsp olive oil
First thing, follow the directions off the 10-minute brown rice box and get this going. Cut all vegetables into bite size pieces. Cut mushrooms into quarters. Cut zucchini into 1/8 th inch slices. Cut Chinese cabbage into 1 inch slices then cut into 4ths. If you desire them to be cut differently please feel free to do so. Heat Olive oil in Wok on medium high heat. Chicken should be cut into 1-inch stripes. Add chicken to medium hot olive oil. Cook chicken until both sides are seared. Spread chicken to the outer edge of Wok then add all vegetables starting with the vegetables that take the longest to cook first. In this case 1st. Chinese cabbage, 2nd. red onion, 3rd. zucchini, 4th. mushrooms, 5th. scallions & baby corn. Once everything is in the Wok add 1/8 cup of water and cover for 6 minutes. Do not lift the cover until the 6 minutes are up. There is a steaming process that is cooking this to perfection. Once your 6 minutes are up. Spread everything to the outer edge and add the packet of Chicken gravy with a ½ cup of water. Stir the powder and water together until blended and then stir in everything. Now you are ready to plate our 15-minute meal.
Servings 2
Points 13
Bon appetite

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