I have been doing experiments on chicken. No they aren't alive and clucking for all those PETA advocates. Not only is chicken easy to get it is also cheap. Well, cheaper than most meats. In our freezer we have chicken breasts, chicken legs, chicken wings, a whole chicken, fish sticks, turkey burgers, Johnsonville brats and 2 pounds of hamburger meat.
As i stare into the freezer this afternoon trying to decide what to cook for dinner, the abundance of chicken stares me in the face. What to do with chicken besides the normal BBQ, shake and bake, lemon pepper, oven roasted, or grilled on the Foreman. With the help of Google, I found a new recipe for the chicken.
Thus we have Hibachi Chicken and Vegetable Fried Rice.
No those aren't pickles it is zucchini.
Recipe:
4 chicken breast halves
2 medium zucchini
2 cups sliced mushrooms
veggie oil
soy sauce
butter
salt and pepper to taste
2 teaspoons lemon juice
Pour 1 Tbs oil in a large frying pan over medium-high heat. Add chicken in cut up strips add 1 Tbs soy sauce, and a dash of salt and pepper. Cook until no longer pink in the middle. Add lemon juice, give pan a swirl, then remove chicken from pan and cover with foil. Add 1 Tbs butter to empty pan, then add zucchini and 1 Tbs soy sauce (or more to taste), and a dash of salt and pepper. Saute zucchini, stirring frequently, until crisp-tender (or softer, if that's how you like them). Remove from pan, cover with foil. Then add mushrooms then saute until golden (but still moist)
Now for the rice:
2 cups cooked rice, cooled to room temperature
2 eggs, beaten
veggie oil
1 cup frozen peas
1 cup diced carrots
1/2 onion
1 1/2 tbs butter
2 tbs soy sauce
Scramble eggs over medium heat, stirring often to chop chunks of egg into small bits with your spatula. Place rice in large mixing bowl, then add peas (I don't like peas so I didn't add them), carrots, eggs, and onion to bowl and toss ingredients together. Melt butter in large frying pan over medium-high heat, then dump rice mixture into pan and add soy sauce and salt and pepper to taste. Cook 6-8 minutes, stirring often. Taste once before removing from pan, adding more butter or soy sauce as desired.
