Oriental chicken and vegetable stir-fry

Yield: 4 Servings

Measure Ingredient
2 \N Carrots -- peel/score/1/8in
\N \N Thi
½ pounds Chicken breast -- 1/8 inch
\N \N Thick
1 small Onion -- thinly sliced
2 cups Broccoli florets
2 tablespoons Vegetable oil
2 \N Cloves garlic -- pressed
1 cup Water
2 teaspoons Soy sauce
1 pack Ramen chicken flavored
\N \N Noodle soup mix

Peel carrots with Vegetable Peeler; score with Lemon Zester/Scorer. Cut carrots andchicken ⅛-inch thick using 3-inch Self-Sharpening Paring Knife. Cut onion and broccoli using3-inch Self-Sharpening Paring Knife.

Heat oil in Stir-Fry Skillet over me dium heat. Press garlic into oil with Garlic Press. Add onion and chicken; stir-fry for 4 minutes. Dissolve chicken flavor packet in water and soy sauce with Mini-Whipper. Break noodles into small pieces and combine with stir-fry mixture. Cover; red uce heat and simmer 4-5 minutes or until vegetables are crisp tender.

Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:12:54 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef

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