Thursday, March 23, 2017
Crock Pot Chicken Stir Fry
12 to 15 servings; 2 hours, 30 minutes
3 lbs Chicken thighs, boneless and cut in pieces
3 lbs Stir fry vegetables, frozen
1 jar Stir fry sauce (12 oz)
2 C Rice
4 C Water
In a large skillet over medium-high heat brown chicken thigh pieces in a little olive oil. Salt and pepper to taste. Cook in batches if necessary. Once browned move to crock-pot.
Mix vegetables and stir fry sauce with the chicken in crock pot. Cover and cook on high until vegetables are heated through and chicken is fully cooked, 2 hours. Serve over rice, see below.
In a large pot over medium-high heat toast rice in a little olive oil for 2 minutes. Add water and bring to a boil, cover and remove from heat. Let sit at least 25 minutes. Remove lid and fluff rice fork.