Hi everyone! I am so excited to be posting here for Emily today! Before I begin sharing my super tasty Chicken StirFry with brown rice recipe, let me take a sec to introduce myself. My name is Lacee Griffith and I am a 29 year old stay-at-home momma to my handsome little 5 year old Carter and a wife of 10 years to my prince charming Josh. Here’s a pic of my little fam 🙂
I started my blog about 3 months ago based on the idea that “us mommas need to stick together.” On my blog I share stories about mommy hood, I write about coping with the loss of my momma and dad, I share yummy recipes, craft tutorials and whatever else happens to be on my mind! So mosey on over to Mommas Like Me and have a look around!
So I decided today that I would share a healthy recipe for…*drum roll please*
Spicy Chicken Stir Fry with Brown Rice
If you visit my blog and look at my recipes you’ll see that they are mostly desserts. I have a HUGE sweet tooth and I love to bake. I’m still learning, though, to love cooking as well. When I do cook, I like to keep it super simple and somewhat healthy. This recipe is very easy and a big hit with me and my family. I’m actually eating leftovers of it right now! So let’s get started shall we?
We’ll start off with the rice since it takes the longest. The first time I ever tried cooking brown rice was an epic FAIL. I remember calling my sister and asking her, “is brown rice supposed to be crunchy…ya know like GrapeNuts cereal?” Obviously the answer was no. So after much experimenting I found a method that works perfectly for me.
Here’s what you’ll need:
2 1/2 cups of reduced sodium chicken broth
1 cup of brown rice
In a saucepan, bring the chicken broth to a boil. Stir in the rice and bring back up to a boil. Cover the saucepan, reduce heat and simmer for 45 minutes or until all the broth is absorbed. As the rice starts to absorb the chicken broth you may need to turn the heat down even more so as not the burn the rice. Just keep a close eye on it towards the end.
While the rice doin’ it’s thang you can go ahead and start on the stir fry.
Here’s what you’ll need:
4 teaspoons peanut oil
1/2 teaspoon red pepper flakes
4 chicken breast fillets {I’ve also used 4 thin-cut pork chops before} cut into bite-sized strips
2 small zucchinis, cut into bite-sized strips
1/2 yellow onion cut into bite-sized strips
A handful or 2 of carrot chips
2 cloves of garlic, crushed
3 tablespoons reduced sodium soy sauce
1 tablespoon tamari soy sauce {if you choose not to use this then increase the regular soy sauce to 4 tablespoons}
Start by cutting the chicken breasts, zucchinis, and onion into bite sized strips.
Heat the oil and red pepper flakes over medium-high heat. Add the chicken and cook until chicken turns white and is cooked through.
Add the remaining ingredients and cook until the veggies are tender but not soggy, stirring frequently.
Now pile all that healthy tasty goodness up on top of your brown rice and get busy chowin’ down friends!
Ain’t nothin’ to it a baby could do it!
It’s been so fun sharing this with all of you today. I hope you try it and I hope you and your family enjoy it as much as mine does! A HUGE thanks to the darling Emily for giving me the opportunity to guest post on here on her awesome blog. I hope you all will stop by Mommas Like Me and say Hi! I love making new friends 🙂
Thanks so much, Lacee, for this wonderful recipe! We’ll be enjoying this in our home next week. If you’re interested in being a featured guest blogger for Nap Time is My Time, please visit this page for more information!
Barbara Towe says
Great recipe Lacee. I love stir fry’s.