This is the first time I've made this variation of this particular dish. Next time, I will probably use something other than caraway seeds, but my husband enjoyed the "rye bread" flavor it gave the dish. As always, it's completely up to your preferences.
Ingredients:
1 boneless skinless chicken breast
1 bag of stir-fry veggies (I used the bag that came with rice included)
2 tsp reduced sodium soy sauce
2 tsp sweet and sour sauce
1 tsp extra virgin olive oil
1 tsp seasoned salt
2 tsp caraway seeds
Directions:
1) Place oil in skillet and preheat over medium-low heat.
2) Slice chicken breast into either strips or thin medallions (I used medallions this time). Place into preheated skillet and season. Cook until chicken is cooked through (about five minutes).
3) Once chicken is cooked, remove from skillet and place on plate.
4) Add entire bag of stir-fry veggies to hot skillet and cook approximately 4 minutes.
5) Once veggies are crisp-tender, re-add chicken and stir until heated through (approximately 2-3 minutes).
6) Top with soy and sweet and sour sauces. Mix well.
VOILA! This serves (2) 1.5 cup portions or (3) 1 cup portions.
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