Stir Fry Chicken

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Our Chef Says: Most gourmet recipes are too complicated because most chefs think if makes them look more knowledgeable . Forget it. Always check our Index Page for the "Easy" Recipe of your choice.

1/2 tsp. pepper
3/4 - 1 lb. diced uncooked Chicken (or other upland bird)
2 eggs, slightly beaten
1 tab peanut oil
3 medium carrots, cut diagonally into 1/2 inch pieces
1 green pepper, cut into strips
1 small onion, thinly sliced and separated into rings
2 tabs water
3 tabs peanut oil
3/4 cup chicken broth
2 tabs teriyaki sauce
Hot cooked rice
In large plastic bag, combine baking mix and pepper; shake to mix. Set aside.
Combine Chicken meat and eggs; stir to coat meat with egg. Put pieces of Chicken in plastic bag and shake to coat. In wok or large skillet, heat 1 tabs oil over medium high heat until hot. Add carrots; cook and stir for about 2 minutes.
Add green pepper and onion. Cook and stir for 1 minute longer. Add water; cover. Steam for 3-4 minutes, until vegetables are tender-crisp. Remove vegetables from wok and keep warm. Add 3 tabs oil to wok; heat over medium heat until hot.
Add Chicken; cook and stir until golden brown and no longer pink in center. Combine chicken broth and teriyaki sauce; pour over meat. Return vegetables to wok, cook and stir until heated through. Serve with rice.

Our Chef Says: Most gourmet recipes are too complicated because most chefs think if makes them look more knowledgeable . Forget it. Always look for the "Easy" version of a recipe.