Chicken Stir-Fry

Recipe by DALE DRAGER
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb boneless skinless chicken breast (cut into strips)
  • 1
    cup salad dressing (miracle whip or miracle whip light is best)
  • 1
    package frozen mixed vegetables (I use frozen cauliflower broccoli mix) or 1 package assorted fresh vegetable, cut up (I use frozen cauliflower broccoli mix)
  • 2
    tablespoons soy sauce
  • 1
    teaspoon garlic powder
  • 1
    cup peanuts or 1 dozen cashews
  • 2
    cups Minute Rice (follow directions on package)
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DIRECTIONS

  • Cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done.
  • Add vegetables.
  • Stir in soy sauce and garlic powder.
  • Continue cooking 5 minutes or until chicken is cooked through (add more soy sauce & garlic powder if desired).
  • You may add peanuts or cashews now or set on table and sprinkle on top of stir-fry.
  • Prepare minute rice according to package directions.
  • Serve over rice or noodles. I do not add the peanuts or cashews until the dish is on the table. Each individual may then add (or not add) peanuts or cashews to the recipe. I normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. The peanuts or cashews are served in a small bowl with a spoon.
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