Chicken, then add whatever vegetables you have available. Great for a night when no one knows "what's for dinner."
Quantity
1
Quantity Unit
pan
Prep Time (minutes)
30
Cook Time (minutes)
20
Ready In (minutes)
50
Ingredients
Amount
Measure
Ingredient
3
large (7-1/4" to 8-1/2" long)
Carrots, cut in 1/8" coins
3
pounds, raw
boneless, skinless chicken breasts, cut into large bite-sized pieces
1
large
Onion, chopped
1
tablespoon
garlic minced
1
beans (4" long)
green beans,frozen french cut,16 oz pkg
1
cup
rice long grain or instant
Steps
Sequence
Step
1
Cut up carrots, onions, other vegetables. Set aside.
2
On a separate cutting board, cut chicken into bite-size pieces. Put in a 9" non-stick skillet. Add onions, garlic, salt and pepper, red pepper flakes (optional). Cook on medium-high heat until chicken is completely cooked.
3
After chicken is cooked, add carrots and other vegetables (but not the frozen green beans). Add prepared kung pau sauce. Cover with a lid and steam until carrots are bite orange but still crisp.
4
Add green beans. Cover with lid and steam until beans are bright green, warm all the way through but still a little crisp.
