Raspberry Chicken Stir Fry

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“I like rice.  Rice is great if you’re hungry and want 200 of something.” – Mitch Hedberg

Servings: 4

Ingredients:

  • 4 boneless chicken breast tenderloins
  • 2 cups of white rice
  • 1 frozen bag of vegetables (this one had carrots, broccoli, green beans, and water chestnuts)
  • 1 cup of raspberry vinaigrette dressing

Steps:

  • For the best flavor, marinate the chicken in 3/4 cup of the dressing overnight.
  • Fry the chicken in a pan until it is well cooked.
  • For the rice, boil 2 cups of water.  Place 2 cups of rice in the water, stir, remove from heat and let sit with the cover on.
  • Pour the frozen vegetables into the pan over high heat until they start to thaw and warm up.  Cut the chicken into small pieces and toss into the vegetables.
  • Mix the veggies and chicken with the white rice and pour the remaining (1/4 cup) dressing over the stir fry.

Happy cooking!

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