Weeknight chicken stir fry with faux fried rice!


I found this at the store and wanted to give it a try.

I made my own sauce for it though.

First I seasoned the chicken after a rough chop.

In a hot pan with EVOO, I seared the chicken. Once it is cooking, leave it alone, to allow it to brown a bit.

Flip and remove from pan once cooked.

Then I added the veg, sauté a bit then make a well in the middle and crack an egg.

I added a little hoisin sauce and rice wine vinegar for color and flavor.

Plate it, then sauté some mushrooms in the same pan with some EVOO.

Return the chicken to the pan, add rice wine vinegar, hoisin, soy and then plate!

Give it a try!


Here I used:

2 boneless skinless chicken breasts

11 oz of riced fresh veggies

1 box of cremini mushrooms, quartered

Chicken marinade: 1 tsp garlic powder, onion powder, ginger powder, freshly cracked black pepper, salt to taste, 3 tbsp rice wine vinegar and low sodium soy sauce, 1 tsp sesame oil.

Hoisin sauce , rice wine vinegar, and soy sauce to taste.

Add sriracha if you’d like some heat.

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