Chicken and vegetables with soy sauce and rice

2 large chicken breasts

2 carrots

2 celery stalks

1 medium onion

4 garlic cloves

6 Japanese chili pods (optional, they don’t add too much spice unless you eat them)

2 cups broccoli

2 cups bean sprouts

2 cups Napa cabbage

2 tablespoons vegetable oil

Soy sauce

Cut chicken into bite size pieces. Chop carrots, celery, onions, and garlic.

Heat a large skillet, add the oil and let warm up; add the chicken and season with salt and pepper. (you may not want to add too much salt as the soy sauce is already salty)

Let the chicken brown about 5 – 7 minutes. While the chicken is browning, cut up and wash the broccoli and cabbage; set aside. Rinse and drain the bean sprouts.
Start on the rice.

Add the carrots, celery, onions, garlic and chili pods to the skillet and stir. Let cook for about 5 minutes until the carrots are a bit tender. Add the broccoli; allow to cook for about 3 minutes. Add the cabbage, bean sprouts, and the soy sauce to taste; cover the skillet and reduce the heat to low. Cook for about 5 -7 more minutes. Taste and if needed add more salt.

Rice

(This took me a long time to learn, it’s very simple; but I always wanted to make it better so I was ruining it by doing too much with it. Follow these directions, it is very easy)

1 cup rice

2 cups water

Rinse rice until the water runs clear. Place rice in a pan with the water and turn on heat to medium high. Once the water is boiling cover and reduce the heat to simmer. Allow to cook for 15 minutes and turn off the heat. Let the rice sit covered until ready to serve.
Enjoy!