Chicken & Vegetable Stirfry with Brown Rice

I know, I know, the bloggage has not been as consistent these days.  I will slap my own wrists for that and start posting alot more i PROMISE.  I've been cooking alot of repeats these days as per request by hubs who puts a pout on when he gets a craving for a fav like garlicky basil pesto pasta - and instead I make something different for pure bloggage purposes.  But that's neither here nor there - the point is I will amp up bloggage for my foodie lovers.  Starting with............. (drumroll please)......................

Chicken & Vegetable Stirfry with Brown Rice

You will need (serves 2)
1 cup brown rice
1 tbsp butter
1 cup chicken or vegetable stock
1 cup water
1 green pepper (chopped)
1 red pepper (chopped)
1/2 large yellow onion or 1 small yellow onion (chopped)
2 cloved garlic (chopped)
2 boneless skinless chicken breasts
salt
pepper
1 tsp soy sauce
EVOO

Start by making a simple marinade for your chicken.  Add a couple tbsps of EVOO into a bowl, your soy sauce and some pepper.  Let your chicken marinade for at least 30 minutes.

In the meantime - bring your water and stock to a boil and then add in your butter and rice and stir.  Add a pinch of salt and then cover the rice with a tight fitted lid over the pot.  Turn the heat down to low and let the rice cook for at least 50 minutes (lift the lid only twice for a light stir). 

While the rice is cooking, in a seperate pan, cook your peppers, onions and garlic with some EVOO, salt and pepper.  In another small pan, cook your chicken breasts at medium heat until they are white and juicy all the way through (about 8 minutes - exact time will depend on the size of the chicken breasts).

After 50 minutes, test the rice, if it is not fully cooked yet, add another 1/3 cup of water, stir, and let simmer for another 10 minutes.

Add your rice into your vegetable mixture and stir.  Slice your chicken breasts into strips and place on top of the rice when plating. 

Serve & Enjoy :)

xo Chef Natty