Ingredients

  • 1 cup uncooked white rice
  • 1 Tbsp J. Olive Co. EVOO
  • 1 ¾ cups liquid, water or chicken stock
  • 2 medium-sized chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch cubes
  • 1 medium-sized red onion, cut into 1-inch cubes
  • ½ lb of White or Crimini mushrooms, quartered
  • 1 broccoli crown, cut into flowerets
  • 2 cloves fresh garlic, chopped
  • 2 Tbsp J. Olive Co. Baklouti Olive Oil
  • ½ cup J. Olive Co. Apricot Balsamic
  • Crunchy Chow Mein Noodles

Directions

For rice

  1. Heat J. Olive Co. EVOO Olive Oil in a small saucepan over medium heat.
  2. Pour rice into pan and sauté rice until translucent [about 5 minutes].
  3. Add the liquid and cook rice for about 20 minutes.
  4. Remove from heat and let rest until the remainder of the dish is ready.

For stir fry

  1. Sauté chicken in Baklouti Olive Oil until done and set aside in a bowl.
  2. Add the broccoli, onions and red bell peppers to the pan and sauté until warmed through, yet still crunchy.
  3. Place cooked chicken back into the pan and add the Apricot Balsamic.
  4. Cook, while stirring, until all the ingredients are coated and the chicken is heated.
  5. Serve over prepared rice or chow mein noodles.

Recipe modified from Fustini’s

 

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