4 boneless chicken breasts
4 tbsp. olive or coconut oil
1 tsp. minced garlic or garlic powder
1 tsp. onion (minced or powder)
1 tsp. ginger (minced or powder)
1/2 cup water
1/4 cup sweet red wine
1 tsp. soy sauce
1 cup broccoli (frozen or fresh)
1 cup cauliflower (frozen or fresh)

Put oil in a deep frying pan on medium heat. Chop chicken into slices or chunks. Chop garlic and onion, add to oil as well as ginger. Put chicken into pan. Cook till all the chicken has little to no pink on it.

In a bowl combine water and wine with soy sauce. Add wine mixture to chicken in pan. Chop broccoli and cauliflower and add to chicken. Cook till chicken is done and broccoli and cauliflower are soft (cover).

Rice:

2 cups minute rice
2 cups water
1 tsp. sweet cream butter or regular butter (optional)

In a small sauce pan bring water to a boil. Add rice to boiling water cook till soft (cover). Stir in 1 teaspoon butter when finished, if desired.

Serve chicken stir fry on a bed of rice.

Serves 4.

Submitted by: Brittney Dickson