April 8th, 2012
Recipe submitted by Alison Glasbergen, Victoria, B.C.
Recipe tested by Sarah Pomper
Cook Jasmine rice according to package directions. Meanwhile, combine ingredients for marinade in a medium bowl. Add sliced chicken, stir to combine and set aside while preparing vegetables.
Heat vegetable oil in large frying pan, add chicken, and stir fry until chicken is no longer pink (about 2 minutes). Remove chicken from frying pan to a separate dish and keep warm in the oven.
Add a bit more oil to pan and add chopped vegetables, reserving mushrooms, and stir fry for about 4-5 minutes. Add mushrooms and continue stir frying for another 3 minutes. Add a few drops of water to help vegetables steam cook when stir frying.
When vegetables are crisp tender, add chicken and stir to combine (if desired, add a splash or two of soy sauce, then stir). Serve with rice. Enjoy!