Stir- fried, Chicken, Rice and Vegetables ~

This is one of my favorite dishes in the summer.  I make the rice ahead of time, either early in the morning, or a few days ahead.  It doesn't matter, you just need leftover rice.  I use basmati, I like it best for stir-frys.  I also don't have a real recipe, it's just one of those favorites that I have made through the years from memory.  You can use whatever vegetables, meat or even shrimp that you have on hand and still only be in the kitchen for a short amount of time.  

So here is my "recipe", from memory.  I figured it was time I wrote it down.

2 cups of cooked rice
1/2 cup leftover grilled chicken breast, sliced.
1/2 cup chopped onion
1/2 cup red pepper, diced
1/2 cup sliced zucchini
1/2 cup sliced mushrooms
1/2 cup white wine.
1 Tablespoon kosher salt
1 teaspoon black pepper
1 medium tomato, diced
3 Tablespoons olive oil
2 cloves garlic
A handful of julienned basil, chopped cilantro or parsley.

Heat a large skillet on stove-top to medium heat and add the olive oil.  Stir in onion and add red pepper. Add salt and pepper and yes, stir again.  Let cook for about 4 minutes until vegetables are softened.  Add mushrooms and zucchini, let cook another couple of minutes, turning both zucchini and mushrooms at least once or twice.  Add chopped tomato, stir.  Add garlic and stir again, cooking only for another minute, just until garlic is fragrant.  Remove pan from heat, pour in wine and stir until the wine has stopped bubbling.  Add rice and chicken, stir again and cover with lid.  Let sit, off the burner for about 5 minutes.

Plate and top with a handful of chopped basil, cilantro or parsley.

This dish is and easy and very fresh, just like summer meals should be.  Oh, don't tell anyone, but it's also low in fat!

Yum ~

I love having dinner ready in about 20 minutes, how nice is that?