Ingredients:
6 Tbsp. olive oil any type
1 pound of chicken breast
2 ounces snow peas (15-20)
2 ounce package slivered almonds
3 cups fresh broccoli (usually one bunch) washed and cut using only florets
2 fresh carrots peeled washed and sliced
2 stalks celery sliced
1 cup onion sliced
4 Tbsp. soy sauce
2 Tbsp. pineapple juice
1 tsp garlic powder
½ tsp ginger
10 ounce package of yellow saffron rice
Directions:
Step one
In a large skillet, add 3 tbsp. of oil and one pound of chicken breast cut into quarter inch cubes, 1 tbsp. soy sauce, 1 tbsp. of pineapple juice, 1/8 tsp ginger and ½ tsp garlic powder. Cook on medium high heat until chicken is slightly brown on both sides stirring frequently, so as not to burn the chicken. Remove from skillet when done and place in a large mixing bowl.
Step Two:
In a large pot, begin cooking rice as per package directions.
Step Three:
Add 1Tbsp. of olive oil in the same skillet. Add onion and 1 Tbsp. soy sauce. Sauté for 3 minutes and add to the chicken bowl.
Step Four:
In the same heated skillet add 1 Tbsp. oil, 1 Tbsp. soy sauce, 1/8 tsp ginger, ½ tsp garlic powder, 1 Tbsp. pineapple juice, celery, carrots and broccoli. Sautee for 5-6 minutes until vegetables are cooked slightly and still crunchy. Remove and add to the chicken and onion mixture.
Step Five:
Turn the heat down to a medium-low. Add all the cooked ingredients back to the skillet plus the snow peas and almonds. Continue to stir ingredients until all are warmed and ready to serve. This should takes about 4-6 minutes.
Once the rice and the stir fry mixture are ready, mix all together and serve.