Title: Chicken and Vegetable Stir-Fry
Categories: None
Yield: 1 Servings

1 tb Oil
1 Whole chicken breast;
-skinned, boned, cut into
-thin strips
1/4 c Sliced green onions
1 pk (16 oz) San Francisco Style
-Frozen broccoli; carrots,
-water chestnuts and red
-peppers
1/2 c Prepared stir fry sauce
2 tb Water
2 c Hot cooked rice

Heat oil in large skillet or wok over med high heat until hot. Add chicken,
cook and stir 4-5 minutes or until chicken is no longer pink. Add onions
and frozen vegetables; mix well. Cover; steam 5-6 minutes or until
vegetables are crisp tender. Stir in sauce and water; cook until thoroughly
heated. Serve over hot cooked rice. 4 servings

Posted to recipelu-digest by gunnroad1@juno.com (Pam Gibson) on Feb 24,
1998