The Freshman Cook: Chicken and Veggie Stir Fry/#WeekdaySupper

This Chicken and Veggie Stir Fry is a meal that is always being served in our house. We probably have it twice a week. It is a super quick meal that is good for you, and just perfect for a summertime family meal. One of the reasons it is quick to make is because I almost always have 2-3 chicken breasts cooked and ready to eat in the fridge. You can substitute those for the raw ones in the recipe. My son lives with us and he has the type of job that requires him to be in tip top physical shape, so chicken is his friend. Which means that it is pretty much all we eat. A really good aspect of this recipe is that it can accommodate a lot of different likes and dislikes when it comes to what goes in it. For instance, for this particular meal, everyone has the rice, chicken, corn and broccoli. Only my husband and I want the onion and only I want the zucchini and squash. So I cut up them up and set them aside. I did the same with the onion. When I start putting everything together, it goes quick. Chicken and Veggie Stir Fry

(printable recipe)
1 pound Raw Chicken Breast 
4 cups Whole Grain Rice
1/2 cup Zucchini
1/2 cup Squash
1 cup Broccoli
1/2 cup Corn
1/4 cup Sliced Onion
1/2 dozen Eggs
2 tablespoon Soy Sauce
 1/2 cup Butter
1 teaspoon Garlic Powder
1/2 teaspoon Ground Pepper  Chop your chicken in to small bite size pieces. Boil your rice.
 Slice your zucchini and squash, chop your broccoli, and slice or chop your onion.
Pan fry your zucchini, squash, onion and corn, separately in butter. Steam the broccoli.
Start pan frying your chicken with butter in a large frying pan. Season it with the garlic powder and ground pepper. If you use chicken you already cooked, just cut it up, 
and reheat in the pan later when you are putting it all together.
 Crack your 6 eggs, and scramble them in a pan.
Everything should be getting done about now. Place the rice in a large bowl or dish.
Then add all the things that everyone who is enjoying this plate will eat. In other words,
everyone I am feeding tonight will eat the rice, chicken, broccoli, corn and the egg. This becomes your base dish. Everything else is an add on. Cover to keep warm.
I want my dish to include zucchini, squash, and onion. I put as much of the base dish as I want to eat, in a frying pan and then add the additional veggies. Place a little more butter in the pan and put your heat on high. Add some soy sauce as you are cooking. You want to move the food around the pan, but you also want the little crunchies that come from the butter and the heat to form because they are so good and flavorful. My husband didn’t want the squash or zucchini, so I cooked his without them, but added the onion.
Even though my son just wanted the base recipe, you still want to cook it in the skillet to add the soy, heat it more, and to get the crunchies. That’s the good part!
There is another important aspect of this recipe. You can add whatever ingredients you would like. Maybe you might want mushrooms, peas, baby corn, bok choy, nuts, pineapple, or cabbage~whatever you would like! You can change the chicken to scallops, shrimp, beef, pork~truly anything you want!
I hope you enjoy this recipe, and thank you for stopping by! 

Here are more incredible dishes I know you will like for Weekday Supper this week:

Monday – Lemon and Artichoke Pasta by Hezzi-D’s Books and Cooks
Tuesday – Chicken and Veggie Stir Fry by The Freshman Cook
Wednesday – Grilled Ribeye with Portobello Mushrooms by Cooking Chat
Thursday – Gluten Free Veggie Pesto Pasta by Gluten Free Crumbley
Friday – Summer Vegetable & Kielbasa Pasta by The Crumby Cupcake

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