CHICKEN STIR-FRY

Chicken Stir-Fry image

Provided by DALE DRAGER

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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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)

Steps:

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.

Nutrition Facts : Calories 665.6, Fat 26.3, SaturatedFat 4.9, Cholesterol 102.2, Sodium 1089.3, Carbohydrate 65.1, Fiber 7, Sugar 7.6, Protein 45.4