Stir Fry of True Deliciousness

I'm behind in posting recipes I created but I made this yesterday and it was so good that I want to make sure I don't forget what I did. The only meat we had in the house was a single chicken breast, so I had to get creative. I was inspired by a recipe in one of the magazines we receive in the mail thanks to someone named Shaneka who apparently likes celebrity gossip but also Woman's Day.

I used
1 chicken breast
1/2 cup (before cooking) brown rice
1/2 a largish onion
1 small green bell pepper
Approximately half of what was probably a 16-oz package of frozen broccoli
A few tbsp. canola oil

and for the sauce,
1/3 cup reduced sodium soy sauce
1-2 tbsp. brown sugar
1/2 tsp. mild Indian seasoning
1/2 tsp. spicy Thai seasoning
1/2 tsp. garlic powder
1 tbsp. butter

This recipe makes enough for two people.

1. Cook the brown rice according to the package.
2. Cook the chicken in a few tbsp. of canola oil on a skillet on the stove. Once it's tender, cut it into small pieces and cook until a little brown and crispy.
3. While the chicken and rice are cooking, chop the onion into pieces, put it in another skillet with some canola oil, and cook until it starts browning. Then chop up the bell pepper and add it and the broccoli to the onion. Cook until the broccoli is hot.
4. Add all the sauce ingredients together in a bowl, stir some, and microwave it until the butter melts, then stir well.
5. Divide the rice, veggies, and chicken onto plates, and then pour the sauce over them.

"That was delicious. I didn't even mind that there were vegetables in it because it tasted so good." - my husband (he likes at least several vegetables but is not overly fond of broccoli)

Asian-ish Stir-fry

I used
4 frozen chicken tenders
8 oz. frozen green beans
3 eggs
4 servings brown rice
Reduced-sodium soy sauce (a few tbsp., maybe 1/4 cup)
A few tsp. Pampered Chef Asian seasoning mix
Water

1. Put the rice on to cook.

2. Cook the chicken with the soy sauce on a skillet on the stove. Sprinkle with 1 tsp or so seasoning. Add a little water as necessary to keep it from burning to the skillet. When it's mostly cooked, cut it into pieces, beat the eggs in a bowl, poor them in the skillet with the chicken, and scramble.

3. Cook the green beans in a pan with a little water and 1 tsp. seasoning.

4. Add the rice, green beans, and another tsp. seasoning to the skillet with the chicken and eggs. Stir well and serve.

Makes enough for 3 or 4 people (enough for us two to eat for dinner and my husband to take to work the next day).

Chicken & Veggies

I used
2 large chicken breasts
1 package of a frozen spring vegetables with peppercorn seasoning mix
Soy sauce (I know, I put it in everything)
1 tsp. dried cilantro
1/2 tsp. celery salt
1 pat butter

Cook the chicken breasts most of the way with the butter and some soy sauce, pull them into pieces using tongs and a knife or whatever's convenient (be careful; I scratched my nonstick skillet), and cook them through. Add the veggies, cilantro, and celery salt, and cook them together until the veggies are hot. Serve on brown rice (or tortillas or whatever strikes your fancy). This recipe makes enough for four people.

Stir-fry

I made a random stir-fry for dinner.

I used
4 servings brown rice
5 eggs
A third or a fourth of a 32 oz bag of green peas
Soy sauce (estimated 1/4 cup)
Coriander, maybe 1 teaspoon
Chives, around 2 teaspoons
A few tablespoons of butter

I cooked the rice and combined it in a skillet with the frozen peas, butter, and eggs, and while it cooked, added soy sauce, coriander, and chives. I put too much coriander in (more than 1 tsp.), but otherwise it was good. We ate it with a couple of tomatoes from the garden. This recipe sort of makes enough for two people for two dinners.