This is a quick and easy way to make stir fry that will bring a little touch of the Orient to your family table. You can use the rice cooker for the entire dish, or a traditional pan on the stove. You can vary the vegetables and use different kinds of chicken, but it is basically the same method. The beauty of stir fry is that you can use whatever leftovers you have.
Ingredients
Rice: medium grain 1 cup
Water: 2 cups
Soy sauce
peanut butter: One teaspoon
Chicken: leftover, frozen, canned, or fresh ( many people buy those little cooked chickens in the deli)
Vegetables: I usually use the frozen stir fry vegetables. You can throw in whatever you have. Clean out the fridge, use up the garden produce, whatever.
Directions:
1. Cook the rice. Cooking rice is so simple, it is rice-water, ratio of 1:2. Bring to a boil, reduce and cover. Allow the rice to absorb the water and plump up. You can cook on the stove, in the microwave, or in a rice cooker. Add a sprinkle of salt and a drop or two of oil.
2. Add peanut butter, chicken, soy and vegetables, and cook some more. You can easily cook the chicken on the top rack of the rice cooker while the rice cooks, and add it all to the rice cooker when it is done. (You really should get a rice cooker! See my rice cooker recipes. I use it for everything!)
3. However, if you are cooking on top of the stove, or even in the microwave, you just combine it all. When you are cooking rice in the microwave, you have to watch for boil-over.
Serve with Shrimp sauce or sweet and sour sauce.
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