Week Night Chicken Stir Fry

I am very proud of myself today because I made a yummy, pretty healthy, quick and completly original meal last night. You see what I make is usually a combination of a whole bunch of recipes I find out on the internet, take a little from each and put it all togather. Well last night was more of a hmmmm we have these few ingredients in the house how can I make something out of them? Lets just say that could have been a disaster but low and behold it was one of my most favorite meals, amazing! So I wanted to share the receipe, especially since its super easy for a week night meal.

I really wanted to use Sriracha sauce because I love it and I have never really cooked with it before persay, its so yummy!So here is the deets:

Ingredients:

• Long Grain White Rice cooked according to package.
• 2 boneless chicken breasts
• 2 tablespoons butter
• 1/2 cup soy sauce
• 3 tablespoons Sriracha Sauce (you can adjust more or less depending on how hot you like things)
• 2 cloves garlic minced
• 1.5 tablespoons brown sugar
• 1 large onion
• 1 large green pepper
• 1-2 green onions (aka scallions)
• Olive Oil

Directions:
About 2-4 hours before cooking time you want marinade (you can do this even further in advance if you want but I would say no longer then 24hours, but like before you leave for work for the day would be perfect):

• Combine soy sauce, melted butter, sriracha sauce and garlic in bowl and whisk together just to combine.
• Cut chicken into small pieces/strips/chunks and place in shallow dish.
• Pour marinate on top of chicken and swoosh around to coat.
• Cover and refrigerate chicken and marinate mixture.

When your ready to start cooking heres what you will want to do:

• Start making your rice according to package instructions.

• Cut up 1 large onion, 1 large green pepper, and scallions. Dont cut them super small, in strips is fine - now with anything you can adjust, personally, I am an onion freak so I like more onions but if you like green peppers then go ahead and throw more in. You can even sub veggies I didnt use.
• Using a cast iron skillet or non-stick frying pan, put some olive oil in and crank the heat up to high (the trick to stir frying is you want to cook everything super fast in a super hot pan).
• Once rice is almost done start stir frying (these next few steps take maaaaybe 5 mins assuming you got your pan super hot) .
• Throw your chopped up onion, push around for a minute or so until they are getting a bit translucent, then push to the side of your pan.
• Using tongs put each peice of your chicken into the hot pan individually so they all have their own space. Cook for about 45 seconds to a minute and turn (dont discard left over marinade).
• Once both sides of the chicken are cooked, thrown in your green peppers, toss around a bit so they get a little soft, a minute or so, now you can use your spatula to combine the onion, chicken and pepper and stir a bit.
• Now throw in the rest of your marinate and the 1.5 tablespoons of brown sugar. Toss around another little bit (like 30 seconds) then remove immediatly to a clean plate.
• Serve over the white rice and voila!

**This receipe serves plenty for 2 people, you can double it for a family of 4.

I am a bad bad blogger and didnt take pics of my final product (mostly because I was worried it would taste terrible and it would be a pizza hut night). But here is kind an idea of what it looks like:
I am linking to: