Chicken stir fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | BONELESS CHICKEN BREASTS ** |
| 2 | tablespoons | VEGETABLE OIL |
| 1 | each | SMALL ONION, CHOPPED |
| 1 | each | SMALL GREEN PEPPER, CHOPPED |
| 1 | each | BUNCH, BROCCOLI, FLOWERETTS |
| 3 | eaches | CARROTS, THIN SLICED |
| ¾ | ounce | PKG. STIR FRY MIX |
| 10 | ounces | CAN CHICKEN BROTH |
| ⅛ | teaspoon | CAYENNE PEPPER |
| 1 | each | HOT COOKED RICE |
Directions
IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT, STIR-FRY CHICKEN IN OIL ABOUT 5 MINUTES OR UNTIL TENDER. STIR IN ONIONS, GREEN PEPPER, BROCCOLI, CARROTS AND CELERY. STIR-FRY OVER MEDIUM HEAT FOR 2-3 MINUTES. ADD PREPARED SEASONING, CHICKEN BROTH AND CAYENNE PEPPER. SIMMER ABOUT 2 MINUTES. SERVE OVER HOT RICE.