College Cooking: Stir Fry

Make-your own take out - This is a great alternative to ordering an expensive Chinese take-out dinner, plus you add all the ingredients youself, putting you in charge of fat and sodium (two things many of us college students over indulge in).

Start with the rice, I used brown, but white rice is traditionally used. Start by adding one cup of rice and two cups of water to a stove-top pan with a pat of butter. Boil for 20 minutes, or until the rice is tender.

While the rice is cooking chop up two chicken breasts into 1-inch cubes. In a sealable sandwhich bag, add 3 tbsp of flour. Toss cubed chicken in the flour. Then add two cloves of minced garlic, 1 tsp of ginger (if you have it) and 2 tbsp of soy sauce. Mix together in the bag and let sit for a few minutes in the refridgerator.

Add 2 tbsp of olive oil to a skillet and heat, adding the chicken and cooking for about 5 minutes, or until the chicken is mosely cooked. Remove the chicken from skillet and add in veggies (I used snow peas, broccoli and carrots) and cook until tender. At the last minute, add the chicken back and in a stirfry together for about a minute.

Serve on top of rice with extra soy sauce if desired. Enjoy!