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Raspberry inferno Chicken stir fry
Introduce
Chef :
Robyn BarnettRaspberry inferno Chicken stir fry
This is my own creation with the exception of the Raspberry inferno which is a favorite sauce from Big Whiskey's
Ingredient
Food ration :
2-4 servingsCooking time :
30 to 45 min
2 tbsp
oil (your choice)
3-4 cups
water for the rice
Cooking instructions
* Step 1
Place chicken in a bowl with the Raspberry inferno and allow to marinade for about 30 minutes
* Step 2
I prefer to cook in cast iron as it makes the food taste so much better. On med heat add oil to the pan and add your chicken with the sauce, cover and cook until done turning the chicken often.
* Step 3
While the chicken is cooking, cook the rice per package directions.
* Step 4
Remove chicken from pan and cut into chunks and return to the pan. Stir well to ensure that all the chicken is covered in the sauce again and add your vegetables.
* Step 5
I added some left over portobello mushrooms to this dish for that extra flavor. Cover and let the vegetable steam about 5 minutes.
* Step 6
If you have any left over Raspberry inferno this is when I add it to the pan. If you want your sauce a little thicker you can add some corn starch.
* Step 7
Bowl or plate, your choice and enjoy
Note: if there is a photo you can click to enlarge it
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