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lunchstirfryWhile working super hard entering grades in the computer to close out a school year, one must stop to eat an amazing lunch to power up to continue entering those grades, ordering curriculum and planning the next year which starts in just a few weeks!

My stir fry

Can feed two, but not if I’m eating it!

Ingredients

Rice -cook till tender but not mushy, drained and rinsed (very important)

2 cups of Fresh or frozen veggies of your choosing ~ I like corn, brocolli, onion slivers, carrots, zuchhini/squash, peppers

Olive oil

garlic powder

curry powder mix

salt/pepper

1 chicken breast chicken cut into chunks

Soy and/or terriyaki sauce

Heat wok with a good drizzle of olive oil, to a medium high temperature. Do not get too hot or you’ll burn your food! Add chicken, sprinkle with salt and pepper; add thin slices of onion, as much as you like.  Cook till done and stirring every so often so that all sides get cooked.  Add a little more oil if needed, then add veggies.  If they are frozen make sure to thaw them by putting them in a colander and rinsing them with cool water and drain well.  Sprinkle with more salt and pepper and a little garlic powder. Cook till veggies are cooked through.  Be sure to stir often and watch the amount of oil, you don’t want veggies to stick.  Add about a teaspoon of oil and add the rice.  Add a sprinkle of salt, pepper, garlic powder and curry powder.  Careful with the curry powder, too much and it will get really spicy!  As you stir this and it gets all warmed up, you can drizzle soy and/or terriyaki sauce along the sides of the wok, letting it run down into the food.  Start with a little, you can always add more, but you can’t take away.  Taste and adjust the seasonings to the way you like it.  You want the rice to be a light yellow color and not brown because of the soy/terriyaki sauce.  When everything is warmed through and rice is golden brown, you are done.  Enjoy!

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