Randi's Garlic Chicken Mock Stir-Fry

You can saute this on the stovetop or put it in a pressure cooker (instapot, quick cooker, etc).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

STOVE TOP:

Step 2

Slice chicken and marinate in roasted garlic vinagrette 15 mintues.

Step 3

Prepare rice with 3 cups of broth on stove-top or microwave according to package timing.

Step 4

Heat half the oil over high heat in a wok.

Step 5

Saute onion, garlic, and jalapeno until tender-crisp (if using other fresh not-frozen veggies add those now).

Step 6

Add frozen veggies to onion mix. Add a splash of water if needed and cover to steam. Stirring occasionally until heated and tender.

Step 7

Remove veggies from pan and set aside.

Step 8

Add remaining oil to pan and add chicken with marinade. Sprinkle chicken with white pepper. Cook on high until cooked through.

Step 9

Return veggies to wok with chicken to heat up, stirring together.

Step 10

Serve chicken and veggie mix over rice.

Step 11

PRESSURE COOKER:

Step 12

Use only half the oil in the bottom of the pressure cooker and you won't need the other half for this method.

Step 13

Slice onion, pepper, and chicken.

Step 14

Sprinkle chicken with white pepper and place in bottom of pressure cooker pan. Sprinkle with white pepper and stir to coat.

Step 15

Next pour in vinaigrette. Followed by pressed garlic, onions, jalapenos.

Step 16

Add frozen veggies next. Top with wine and 1/2 cup of broth.

Step 17

Cook on high pressure 20 minutes. Let stem release naturally 10 minutes. Then manually release remaining pressure.

Step 18

Combine rice and 3 cups broth. Cook on stove-top or microwave according to package timing.

Step 19

Stir together then serve over rice.