Better Budgeting: Stir-Fry Chicken, Vegetables, and Rice

Stir-Fry Chicken, Vegetables, and Rice

Frugal Family Recipes (featured column)
by Michelle Jones

We make this quick and easy meal often. It's healthy and one that the kids will usually eat. And it's cheap too!

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Ingredients:

1 package boneless chicken breasts, about 3-4 pieces (buy on sale!)

1 family-size bag of frozen stir-fry vegetables, we like the pre-seasoned Chinese blend with peapods and sliced water chestnuts, sometimes we add even more canned water chestnuts!

1 T. vegetable oil

Rice, white or brown

Water, to cook the rice

Directions:

Begin cooking rice, per package directions. If you use the regular long-grain kind it will be ready in about 20 minutes. You can buy the huge bag of regular white rice, store-brand, when your budget is the tightest. But when it gets better, switch to brown rice, it's a lot healthier - and my kids barely notice the difference using it in this dish.

Rinse chicken and cut into bite-size pieces. Brown in a non-stick skillet, over medium-high heat, until cooked well, adding any seasons desired, especially if the veggies come unseasoned. And depending on your pan, you may be able to cook the chicken without any added oil. But add some if you need it, or use cooking-spray.

Add cooked chicken into veggies and simmer 5 minutes to blend well, stirring occasionally. Serve over warm rice.

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Copyright © 2003 by Michelle Jones. All rights reserved.

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