CHICKEN STIR FRY

By RUBY-2

CHICKEN STIR FRY

Ingredients

• 16 OZ STIR FRY BLEND VEGETABLES
• 1 TSP BEEF BOUILLION OR 1 CUBE
• 5 TBSP WARM WATER
• 2 TBSP SOY SAUCE
• 1 TSP CORN STARCH
• 1/2 TSP SUGAR
• 1/8 TSP GARLIC POWDER
• 2 TBLS OIL
• COOK CHICKEN
• COOK RICE

Preparation

Step 1

CUT THAWED CHICKEN IN CUBES AND COOK, SET ASIDE. THAW STIR-FRY BLEND IN HOT WATER AND DRAIN. DISSOLVE BEEF BOUILLION IN 5 TBSP WARM WATER. ADD SOY SAUCE, CORN STARCH, SUGAR AND GARLIC POWDER. STIR WELL, ADD OIL TO FRY PAN OR WOK. PLACE ON HIGH HEAT. ADD VEGETABLES AND STIR FRY FOR 2-3 MINUTES. ADD SOY SAUCE MIXTURE AND COOKED MEAT. STIR VEGETABLES INTO SAUCE UNTIL SAUCE THICKENS. SERVE WITH RICE.