Quick chicken stir fry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken Breast Halves, boned, cubed to 3/4\" size | |
| 1 | teaspoon | Cooking Oil (I used peanut oil) |
| 10¾ | ounce | Can Cream of Mushroom Soup |
| 3 | ounces | Sliced Mushrooms |
| ½ | Green Bell Pepper, med size | |
| ½ | White Onion, med size | |
| Seasonings: | ||
| 3 | dashes | Salt |
| 2 | dashes | Coarse Black Pepper |
| 2 | dashes | Celery Salt |
| 2 | dashes | Garlic Powder |
| 3 | dashes | Zatarains Creole Seasoning |
Directions
Servings 2 Original by: John P. Nicholson Pre-heat non-stick skillet with the tsp of cooking oil.
De-bone, skin and cut up chicken breast halves into ¾" cubes.
Start the chicken cooking in the skillet, stiring to coat each piece with oil. Just before the chicken is white all over, add the above seasonings.
While chicken is cooking, coarsely slice the ½ onion, cut bell pepper halve into thin strips and halve these slices, add these to the chicken. Stir frequently.
When the onion and bell pepper are sauted with the chicken, add the sliced mushrooms and mushroom soup, stir to blend, lower heat and cover the skillet with lid.
Use the next few minutes to prepare the remaining dishes. I opened a can of asparagus tips and put on stove top to warm and fixed a two person tossed salad. Total time aprox 20 min. The taste was out of this planet. There was enough planned over for another meal by adding the remaining 3 oz of sliced mushrooms. Try it you'll like it.