Hot and spicy stir fry

Yield: 4 servings

Measure Ingredient
1½ pounds Chicken breast; boneless, skinless
\N 2 ounces tap water

~- - - cut into thin strips

½ cup light soy sauce 2 teaspoons garlic cloves -- crushed ½ cup onion -- chopped ½ cup red and green bell peppers -- chopped

½ cup mushrooms -- sliced

½ cup celery -- sliced 4 tablespoons chicken bouillon -- dissolved in water

¾ cup spicy barbeque sauce 1 teaspoon prepared horseradish In a shallow non reactive dish place chicken, soy sauce and garlic, cover, place in refrigerator and marinate for two hours or overnight.

In a medium frying pan place the dissolved bouillon and saut‚ vegetables until tender and remove from pan. Place the chicken in the pan with the marinade and cook until done. Place the vegetables back into the pan with the chicken and simmer. Add the barbecue sauce and horseradish and combine with the chicken mixture. Serving Ideas : Serve atop a bed of steamed rice.

NOTES : To adjust the taste for our younger viewers skip the horseradish and use original BBQ sauce instead of a spicy type.

Recipe by: Uncle Mel Plotsky

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