Sweet black pepper chicken stirfry

Sweet Black pepper chicken stirfry

This is a super simple stirfry that i concocted.
I think a lot of people overdo stirfry and over cook everything.
It should really take less than 10 mins to cook after you prep everything,which you can do in advance.
I will post a pic when i make this again...

3 chicken breast (cut up into bitesize pieces)
White rice
canola oil
snowpeas
mushrooms
broccoli

sweet black pepper sauce:
5T black pepper sauce
2 T agave
2 T Fig preserves W/whole figs( I cut them up and poured some of the juice in)
Splash of OJ
Splash of toasted sesame oil
(don't care about measuring when i cook)
Mix together well put in a ziplock baggie and throw chicken in until rice is almost done

White Rice:
follow ratio of water to rice on your package
(i used short grain sushi rice because that's all I had)
I put a good amount of chicken soup base into the water.
(i didn't have chicken stock)
a glob of butter

(The best tip for making rice is ........leave it alone.)
Bring to a boil.
stir once.
bring to a simmer and
leave it alone for 15 min using a timer
do not peek
when the timer goes off turn off the burner
let it sit covered for another 10 ins.
Then fluff

When rice is almost done,Have your skillet on medium high
put canola oli in just to coat and a little sesame oil for taste
when skillet is hot put your chicken in,wait about 1 min and stir the chicken
put in your snow peas,broccoli and your mushrooms
until the broccoli turns bright green and chicken is cooked for sure.

remove from heat and put in a serving dish so the veggies don't get mushy and gross.
serve with rice.

I made enough for 4 people with 3 chicken breasts and one cup of rice(precooked measurement)