Easy Chicken Stir Fry Recipe

Did you know that although it is true that Ancient Chinese warlords would send messages hidden inside cakes, fortune cookies are not Chinese; they were invented in Los Angeles around 1920.

When KFC (Kentucky Fried Chicken) first translated its advertising slogan “finger lickin’ good” into Chinese, it came out as “eat your fingers off.”

While we all love Chinese cooking, it’s not all that easy to duplicate. Here is a recipe for Chicken Stir Fry that does not involve a wok, just a pot, a pan and an appetite.

Here’s what you’ll need for four generous servings of Chicken Stir Fry:

Four large boneless chicken breasts

Two packages of frozen stir fry vegetables, or any vegetables of your choice

Three cups of Minute Rice

½ medium onion

Three cloves of garlic

Season All

Olive oil

In a large deep frying pan, or electric frying pan, cover the bottom of the pan with olive oil.

Cut chicken breasts into bite sized pieces and add to oil. Cover and cook over medium heat until chicken is cooked through.

Dice onions and chop garlic and add to chicken. Add frozen vegetables.

Season generously with Season All.

Cover and cook for approximately 20 minutes or until vegetables are cooked through.

Prepare the Minute Rice as directed on the box.

On your plate, top the rice with the chicken vegetable mixture. Serve with hot rolls or garlic bread. Soy sauce can be added.

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