Last night for dinner the bf and I wanted something quick and easy, so I did a new twist on one of my favorites -- stir fry. I made a lemon/lime chicken stir fry with spicy saffron rice. It was delicious and super quick. Because the stir fry cooks so quickly, start the rice first and let it go for a bit before you start the stir-fry so that everything will be finished at the same time.
Lemon/Lime Chicken Stir Fry with Spicy Saffron Rice
Spicy Saffron Rice
1 cup brown rice
2 - 2.5 cups water or chicken stock
1 teaspoon of each: crushed red pepper flakes, salt, pepper
1 pinch saffron
1 tablespoon butter
1 tablespoon minced garlic (or 1-2 cloves garlic minced)
In a saucepan melt the butter over med. to med. low heat. Add the garlic and crushed red pepper flakes. Cook for a bit then add the rice. Allow the butter to coat the rice and add the saffron. Now add the water. Stir well and add the salt and pepper. Allow mixture to come to a boil. Reduce heat and cover. Allow to cook until rice is tender, about 25 to 30 minutes. Add more liquid if necessary.
Lemon/Lime Chicken Stir-Fry
1 package boneless skinless chicken breast very thinly sliced
1-2 cups frozen "Stir-Fry" mix vegetables
1/4 cup teriyaki sauce
1/4 cup soy sauce
juice of 1 lime
1.5 tablespoons of each: lemon pepper seasoning, granulated garlic, pepper
dash of chili powder
1/4 cup flour + 1 tablespoon steak seasoning
Heat some cooking oil a large skillet or wok over medium high heat. In a shallow baking dish mix the flour and the steak seasoning. Toss the thinly sliced chicken in the four mixture. Add to the hot oil. Cook for a bit until the chicken has browned. Add the frozen vegetables. Add the lemon pepper seasoning, granulated garlic, pepper and chili powder. Add the soy and teriyaki sauces. Stir well. Add the lime juice. Stir well and continue cooking until the vegetables are warm but crisp and the chicken is fully cooked.
Serve with the spicy saffron rice and sliced limes if you'd like.