Chicken Stir Fry

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While I don't make a lot of stir fries, I've learned that it's best to be prepared.  Have everything chopped before you start because things move fast!  Mise en place, as they say.  Once everything is chopped, the meal comes together quickly, making it perfect for a weeknight dinner (especially if you do the chopping ahead of time!).

Chicken Stir Fry
adapted from allrecipes
Serves 4

You should use whatever veggies you might already have in your kitchen, and also feel free to switch up the protein (tofu, beef, even tempeh would work well).

1T vegetable oil
1/2T toasted sesame oil
4-5 cloves of garlic, pressed or minced
2 chiles, minced (I used 1 serrano and 1 Fresno)
1 bell pepper, thinly sliced (red, orange or yellow)
1.5lbs chicken breast, cut into 3/4" cubes
3c cooked brown rice, chilled (I cooked up 1 1/4cups using this method)
6oz sliced baby bellas (or white mushrooms)
1 1/2T fish sauce
1 1/2T reduced sodium soy sauce
1T brown sugar
1/3c sliced scallions
2T fresh chopped basil
scant 1/2c chopped fresh cilantro

Prepare all your vegetables and measure out the fish sauce and soy sauce (together is fine).  If you don't want to dirty a lot of dishes, try using a large bowl and working backwards.  Cut up those that will be added last (scallions, cilantro and basil here) and add them into the bowl.  Separate them from veggies that need a little more time to cook (mushrooms) with a layer of saran wrap and continue on.  That way they'll be ready to go when you need them!

Preheat a large wok or skillet over high heat.

Add the vegetable oil and sesame oil and once heated, add garlic and cook for a few seconds until golden.  Add the peppers (chiles and bell) and chicken, and stir-fry until almost cooked through.  Add the mushrooms and stir.

Once the chicken is cooked, add the rice, fish sauce, soy sauce and brown sugar.  Break up the rice and continue to cook until the rice is heated through.

Add the scallions,and herbs and turn off the heat.  Mix well and serve!