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Saturday, May 21, 2011

Spicy Chicken Stir-Fry

A recipe for 4-6

1 pound chicken small diced
1 cup prepared stir-fry sauce
¼ cup olive oil
2 fresh carrots peeled and thinly sliced
1 cup broccoli thinly sliced
1 small zucchini thinly sliced
1 small yellow squash thinly sliced
½ cup onion sliced
¼ cup bell pepper chopped
2 cloves garlic crushed
1 pinch crushed red pepper


In a bowl marinate the chicken pieces for 1 hour in ¼ cup of the stir-fry sauce. Heat ¼ cup of the olive oil on a wok or griddle and cook the chicken pieces thoroughly then remove. Next heat the remaining olive oil and cook the carrot, broccoli, zucchini, squash, onion and bell pepper tossing to cook evenly. Next add the garlic and then add back the cooked chicken for another few minutes. Toss the mixture with the remaining stir-fry sauce and serve warm with steamed rice

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