Rice and Crunchy Chicken with Vegetables, Guest Post by Sandra of Sandra's Easy Cooking
Author: 
Recipe type: Main
Serves: 4
 
Ingredients
  • 1 tsp. Oil
  • 1 head of Broccoli, cut the florets
  • 1 head of Gai Choy {bok choy or savoy cabbage if neither is available}
  • 1 red Bell Pepper
  • 2 large Carrots
  • 2 Garlic cloves
  • 1 tbs. Soy Sauce
  • Pinch of Salt
  • Marinate:
  • 1 tbs. Soy Sauce
  • 1 tbs. Honey
  • 2 Garlic cloves
  • ¼ tbs sea salt
  • ¼ cup Chicken or Vegetable Stock
  • Sprinkle of Crushed Red pepper
  • For chicken you will need:
  • 4 Chicken fillets
  • 2 eggs, beat
  • 1 cup of flour
  • 2 cups of Bread Crumbs
  • Pinch of Salt and Pepper
  • Rice:
  • 3 cups of short grain Rice
  • 4 cups of water
  • Pinch of salt
Instructions
  1. Chicken
  2. Mix the ingredients for the marinate and add chicken fillets; it can marinate for few hours or over night in a bag or airtight container {refrigerate}. Mix the eggs, and in other 2 bowls add in each all-purpose flour and Bread crumbs. Season the bread crumbs with pinch of salt and pepper. Preheat the oven on 400 degrees Fahrenheit. Dip the chicken starting first with flour, than egg, flour, egg and finally bread crumbs. Chicken fill be completely coded. On a baking sheet line parchment paper and place the chicken on it. Bake for 20-25 minutes; if the fillets are thicker allow it to bake for up to 35 minutes.
  3. Rice:
  4. Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear; drain. Place the rice in the pot and double the amount of water. Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat and let it steam for about 15 minutes before opening the lid. Fluff the rice with rice spatula
  5. Vegetables:
  6. Boil the salted water and drop the gai choy. Let it cook for 2 minutes in a boiling water; drain and set aside.
  7. Put a Wok or large skillet and heat over medium high temperature, add oil and vegetables. Stir fry for few minutes and sprinkle with crushed red peppers and pinch of sea salt. Pour Chicken or Vegetables stock to enhance the flavor; Continue to stir fry until the vegetables are tender yet crisp {2-3 minutes}. In a last few seconds add splash of Soy sauce, stir and serve.
Recipe by Lovely Pantry at https://lovelypantry.com/2012/08/rice-and-crunchy-chicken-with-vegetables-guest-post-by-sandra-of-sandras-easy-cooking/