4-for-20: Chicken stir-fry

Nothing is easier than making a chicken stir-fry my way.

First, gather the money from the roomies and run to the store and buy your chicken, stir-fry vegetable mix, green onion, rice and stir-fry sauce. I got all my stuff for under $20.

Couple of tips for this week: make sure you use the boneless skinless chicken tenderloin if buying chicken fresh. It is much cheaper than fresh breast and easier to cut up. Also, get the vegetables fresh and already in a mix. It is a total instant time saver.

One more thing: you can find the stir-fry sauce in the ethnic food section of the store. There are many varieties, but use the one you like the best.

4-20 Season 2 episode 1 from Michael Bee on Vimeo.

Now that all the ingredients are gathered, you are ready to go and dinner will be ready in no time. Enjoy the dish — I know I will!


1 pound of skinless, boneless chicken tenderloins

1-tablespoon olive or sesame oil

1 red bell pepper

1 yellow bell pepper

1 package of fresh broccoli, snow peas, carrots mix

1 green onion bunch chopped

Jasmine or white rice: Follow instructions on package to make four servings

First, you need to bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is tender, and liquid has been absorbed. This usually takes 20 to 25 minutes. If using a rice steamer, follow instructions of steamer.

Cut the chicken and vegetables up and set aside. Heat 1 tablespoon olive or sesame oil in a large skillet over medium-high heat. When the skillet is hot, add your chicken and cook until it’s almost done. Once chicken is almost cooked thorough, add and stir in bell pepper, broccoli, snow peas and carrots until tender. This will probably take about 5 minutes. when that’s done, add green onion. When chicken and vegetables are cooked to your liking, add the stir-fry sauce and heat until the sauce coats the chicken and vegetables. Serve with rice and your favorite beverage.