Skillet Chicken Stirfry

[JRobson]

Have to improvise since I do not have a CI wok yet. So I used my #8 that I seasoned last weekend. I have used it or the #5 every night this week. Thought I'd finally post a photo. I do all the cooking. Chicken and vegetables - no did not not stick.:grin:

 

[Steven C]

Boy that dose look good.

And myself can't seem to master regular rice the traditional way and try I do.
But I can do sticky rice in a bamboo steamer.

What kind of rice did you go with on the dish?

 

[JRobson]

Basmati rice.

Bring 1 cup of water with a tablespoon of butter or olive oil, just to a boil in a sauce pan with lid. Stir in a scant (just under) 3/4 cup of rice and cover as soon as boil rises shut off. Place in a preheated 350 degree oven for 17 minutes. take out and let sit 5 minutes. All water should be absorbed and rice tender. Fluff with a fork ash serve. really easy and gives me perfect results every time. If using larger proportions keep rice and water ratio the same just leave in oven longer. Check and pull it out as soon as all water absorbed. Put still let it rest 5 minutes.