🫙 From the Spice Rack
Chicken with Stir-Fry Vegetables
4 chicken breast halves -- boned and thinly -- sliced 2 cups celery -- diagonally sliced 1/4 cup oil 1 cup mushrooms -- sliced 1 large onion -- sliced 2 cups carrots -- diagonally ...
maineasy
Ingredients6 items
Ingredients
- 4chicken breast halves -- boned and thinly
- 1/4cupoil
- 1cupmushrooms -- sliced
- 1large onion -- sliced
- 2cupcarrots -- diagonally sliced
- 1bell pepper -- sliced into rings
Directions
- 1
4 chicken breast halves -- boned and thinly -- sliced 2 cups celery -- diagonally sliced 1/4 cup oil 1 cup mushrooms -- sliced 1 large onion
- 2
Stir-fry chicken in hot oil until tender
- 3
Add the remaining ingredients
- 4
sprinkle generously with Shoffeitt Lemon Teriya ki seasoner
- 5
Stir-fry until done to your liking
- 6
Do not cover the pan or over cook
- 7
Recipe by June Shoffeitt from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz We