Chicken Stir Fry

     Not being able to get out of work on time doesn't allow me much time too cook if I want to eat at a reasonable time. This was the story tonight but I had planned ahead by picking out something I knew I could make quickly. I love Chinese food but it is very bad for you so I made this healthier Chinese dish. As soon as I got home I put some jasmine rice in a one and one half cups of water and brought that to a soft boil. While that began to heat up, I cut up a large chicken breast and seasoned it with salt, pepper, and five spice. In a large skillet I began to heat up stir fry oil on a medium heat.
    Once the rice began to boil, I covered it and dropped the heat to low. After about five minutes I added the seasoned chicken to the oil and stirred frequently until cooked through. Wegmans has a variety of frozen vegetable mixes used for stir frying. I went with the Hong Kong mix which contains broccoli, water chestnuts, mushrooms, and snap peas. Add these to the pan with the chicken along with about one third cup stir fry sauce. The Asian section of the grocery store has a pretty good selection of sauces that you can use depending on your taste. I lowered the heat down to keep everything warm while I waited for the rice to be done.
    When the has absorbed all the water, turn the heat off and let rest for about five minutes and then fluff with a fork. I spooned some out to make a base on the plate and then poured some of the stir fry mixture on top. I bought some soy sauce to go on the rice because the sauce doesn't saturate the rice very well.
Rating: Yummy - With so many choices of sauces, meats, and vegetables you can let your imagination run wild.