Recipe #3 Chicken Stir Fry

This one is my own concoction. It's so yummy, very healthy, and great for dieting!

serves 4

(all quanities are estimates- add as much or as little as you like)

1 cup brown rice (the kind that cooks slowly, not instant)

1 tbsp olive oil

1 large chicken breast, thawed and diced

2-3 full carrots (or a handful of baby carrots) sliced small

3/4 cup chopped celery

3/4 cup fresh broccoli florettes

1 small, drained can of water chestnuts

2 pieces garlic cloves minced (or about 2 tsps garlic powder, unsalted)

Soysauce

Various spices- I use whatever smells good, typically I include oregano, basil, parsley, marjoram, thyme, lemon pepper, onion powder, and a little bit of Mrs. Dash table seasoning. Be generous!

In a pot, prepare the rice, following the instructions on the bag.

In a LARGE frying pan, put in the olive oil, chicken, carrots, all the seasonings, and 1 cup of water. Make 2-3 circles around the pan with the soy sauce. On Medium High heat, stir these ingredients. When the chicken is starting to cook, and the carrots are starting to soften, add the celery and water chestnuts. Wait another few minutes and add the broccoli florettes. Add more water if needed (the bottom of the pan should stay wet, with about an 1/8-1/4 inch juices all across it). You can also add more seasonings and/or soy sauce to taste. Cover pan with lid or a piece of tinfoil. Lower heat to medium low and let simmer until all veggies/chicken are cooked. Serve over rice.