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First I set up my microwave rice cooker, two cups rice and 4 cups water- 25 minutes on high...
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1. Saute the chicken in a tbsp of olive oil on medium heat till golden and then set it aside.
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2. Add a fresh tbsp of olive oil to the skillet and when its hot add the garlic & onions.
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3. While the aroma is filling the kitchen wash two small to medium potatoes and slice or cut them into small bite size pieces, add to the skillet.
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4. Stir it all good and make sure the potatoes aren't sticking then toss in the frozen veggies.
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5. You may need to add some more olive oil at this point (the potatoes drink it up.)
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6. put a lid on and let it steam a little, the moisture from the frozen veggies should do the trick, if not add a few tbsp water, stir occasionally (about 20 minutes.)
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7. Drain the can of sweet potato and add toward the end since they are already soft.
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8. Add the chicken to the skillet, give it a good stir, add more oil if necessary, and heat thru.
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9. Meanwhile heat up some spaghetti sauce, (i use canned and don't bother to heat it as long as its room temperature)
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10. To serve heap a nice mound of hot rice on a plate. Top with the stir fry and drizzle some spaghetti sauce on top (adds moisture to the dish), garnish with a little grated Parmesan cheese and hot buttered bread on the side.
