Chicken Stir-Fry

Before we get to the food, I want to do a little intro to "Cooking With Rachel". As my roommate can vouch for, I tend to use recipes more as guidelines when I cook. So, I will be blogging the original recipe and making notes of things that I have changed along the way. I will also be linking you to the website that the recipe came from, because there will be other tasty things for you to try there.

This first recipe is actually one that I made up last year after I wandered around the supermarket. There are no actual measurements, and the amount of veggies/chicken/peanuts you use is totally up to you. I do everything by taste/feel/smell.

Ingredients:

• One chicken breast (boneless, skinless if possible)
• Sugar snap peas/snow peas
• Bell peppers, chopped (I prefer red/orange/yellow)
• Shredded carrots
• Peanuts 
• Rice (brown is preferred, but white will do)
• Soy sauce (to taste)
• Olive oil
• Salt and pepper

Prep:

• Cook rice as directed on package. 
• Cube the chicken breast into bite-sized pieces
• Pour a quater-sized amount of olive oil in a pan and let warm. Add chicken breast and cook until just slightly undercooked. Add more oil if the chicken sticks.
• In a larger, separate pan, add olive oil and let warm. Add veggies and let cook until just tender. 
• Add chicken to the veggie pan, along with the soy sauce. Cook until chicken is done.

To prepare, put rice at the bottom of a bowl, add chicken and veggies, and top with more soy sauce if desired. Garnish with some peanuts and enjoy!