Chicken Stir Fry with Rice Recipe

Ingredients:

• 1 lb. chicken breast (small cubed)
• 1 lb. bird's eye frozen vegetables
• 1 can (drained) green giant mushrooms
• 2 tbs. tone's asian grill & stir fry seasoning spice island black peppercorns (to taste)
• 2 oz. bertoli extra virgin olive oil
• 2 oz. kikkoman soy, teriyaki sauce (or 1/2 teaspoon of salt)
• 6 oz. swanson's chicken broth

 

Directions: 

 

Small dice chicken and drain mushrooms before hand. Heat 2 oz. oil in saute pan to med-high. Season chicken with Stir Fry seasoning, and cook in saute pan for 8 minutes, stirring frequently. Add vegetables and mushrooms to saute pan tossing constantly for 4 minutes. Add soy sauce and chicken broth and let simmer until a thick consistency is achieved, stirring frequently. By this time the chicken is up to 180 degrees internal and the dish is ready to serve.

 

 

Will Hamm, Hamm Homes / Metro Brokers Marina Square
Denver, Colorado
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