This is my version of my mom’s stir fry that she has been making for us since I was a kid. She put celery in hers, I HATE cooked celery, with a passion. So I do not include it in mine. *Although I know intellectually you can just as easily add it in during the cooking process.
2-3 chicken breasts, cooked with butter and olive oil and cut up. *preferably strips, but I suck at it, so mine are cubed.
2 stalks of bok choy. *the flavor is amazing when it is cooked down and mixed with soy sauce.
*Sometimes I add in broccoli, sometimes I don’t. Usually its one head of broccoli.
2 cups of rice
1 onion * white or yellow
3 cloves of garlic
1 box of mushrooms
A little bit of Teriyaki sauce
Salt and pepper.
The great thing about this recipe, is to first cook down the rice in one really big pot. Now remember, I have already cooked up the chicken a previous time, so tonight, it will literally be a two-pot recipe. 🙂
Wait until it is fluffy and fully cooked. Add in soy sauce and Teriyaki. Taste until it is to your preference.
In a separate pan, heat up some olive oil, and throw in the chopped garlic. After it has nicely browned, add in a diced onion. Throw those around for two to three minutes until the onion is opaque.
Then add in the vegetables. *Normally we would add in the chicken, but it has already been cooked. I’m so SMART! lol*
Cook down everything, add more soy sauce for flavor. Salt and Pepper as needed. For extra kick, I throw in some sriracha. It adds a depth and spice normal hot sauce does not have.
Then add in the mushrooms. Throw this mixture and the rice together in the bigger pot, and stir until everything is evenly coated. Serve by itself. It is a full meal in itself!!