74 lines
2.4 KiB
Markdown
74 lines
2.4 KiB
Markdown
---
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title: Chicken Stir Fry
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date: 2020-04-13
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series: recipes
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tags:
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- instant-pot
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- pan
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- rice
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- garlic
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---
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# Chicken Stir Fry
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This recipe was made up by me and my fiancé. We just sorta winged it every time
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we made it until we found something that was easy to cook and tasty. We make
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this every week or so.
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## Recipe
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### Ingredients
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- Pack of 4 chicken breasts
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- A fair amount of Montreal seasoning (garlic, onion, salt, oregano)
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- 3 cups basmati rice
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- 3.75 cups water
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- 1/4th bag of frozen stir fry vegetables
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- Avocado/coconut oil
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- Standard frying pan
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- Standard chef's knife
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- Standard 11x14 cutting board
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- Two metal bowls
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- Instant Pot
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- Spatula
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### Seasoning
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Put the seasoning in one of the bowls and unwrap the plastic around the chicken
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breasts. Take each chicken breast out of the package (you may need to cut them
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free of eachother, use a sharp knife for that) and rub all sides of it around in
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the seasoning.
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Put these into the other metal bowl and when you've done all four, cover with
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plastic wrap and refrigerate for about 5-6 hours.
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Doing this helps to have the chicken soak up the flavor of the seasoning so it
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tastes better when you cook it.
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### Cooking
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Slice two chicken breasts up kinda like
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[this](https://www.seriouseats.com/2014/04/knife-skills-how-to-slice-chicken-breast-for-stir-fries.html)
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and then transfer to the heated pan with oil in it. Cook those and flip them
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every few minutes until you've cooked everything all the way through (random
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sampling by cutting a bit of chicken in half with the spatula and seeing if it's
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overly juicy or not is a good way to tell, or if you have a food thermometer to
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165 degrees fahrenheit or 75 degrees celsius). Put this chicken into a plastic
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container for use in other meals (it goes really good on sandwiches).
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Then repeat the slicing and cooking for the last two chicken breasts. However,
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this time put _half_ of the chicken into the plastic container you used before
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(about one chicken breast worth in total, it doesn't have to be exact). At the
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same time as the second round of chicken is cooking, put about 3 cups of rice
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and 3.75 cups of water into the instant pot; then seal it and set it to manual
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for 4 minutes.
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Dump frozen vegetables on top of the remainder of the chicken and stir until the
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vegetables are warm.
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### Serving
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Serve the stir fry hot on a bed of rice.
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