Ingredients
12 servings
Ginger
1.0
tablespoon(s)
Garlic Cloves
2.0
whole
Zucchini
1.0
whole
Yellow Onion
1.0
whole
Water Chestnuts
8.0
ounce(s)
Carrots
2.0
whole
Broccoli
1.0
pound(s)
Stir Fry Sauce
4.0
tablespoon(s)
Rice
4.0
cup(s)
Water
8.0
cup(s)
Hot Sauce
6.0
ounce(s)
Chicken Strips, Frozen
24.0
ounce(s)
Snap Peas
1.0
bag(s)
Red Bell Pepper
3.0
whole
Dietary Restrictions
Poultry
Recipe Instructions
Cook rice in 2:1 water: rice ratio
Stir Fry:
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and ginger; stir. Cook chicken in separate pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and pre-bought stir fry sauce. Stir-fry quickly until the vegetables begin to soften. Add sauce to the chicken strips/fake chicken, combine well and continue to cook for 2 to 3 minutes. Serve immediately.