An Oldie but a Goodie

Yesterday kicks off our long week of meets: one on Wednesday night, one Saturday night, and one Sunday. Keeping the flock fed and ready can be tricky, but thankfully chicken and veggies are always good options when muscles are being repaired.

Some recipes are one-hit wonders, some fail in spectacular fashion, and some stand up to the test of time. This recipe is one of those recipes. It was the first meal that I made in Belgium, on our fist trip when we had to drastically overhaul the food budget ten days into the trip.

The Foodstuffs

• 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 or white)
• Soy sauce (to taste)
• Olive oil
• Salt and pepper (to taste)

The How-You-Do-It

• 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!