Thursday, March 19, 2009

Chicken Mushroom Stir-Fry

1.5 lbs. chicken, boneless, skinless, cut into 2" cubes
1/2 C. soy sauce
1 chicken bouillion cube
1 tsp. each cumin, garlic, toasted onion
1/2 tsp. chili powder
1 T. dry minced onion
3/4 C. Teriyaki
1 lb. mushrooms, white button or cremini, quartered
2 medium peppers, red, yellow, or orange - julienned
1/2 C. green onion
1 can (12-16 oz.) pineapple rings, optional

In large bowl, mix well all ingredients except mushrooms, peppers, and green onion.

Add a generous amount of cooking spray to a large, nonstick skillet and add in seasoned chicken. Add mushrooms. Cook over medium-high heat til juices run clear from the chicken and mushrooms are tender.

In separate pan, over high heat, cook drained pineapple rings for 2-3 minutes per side. Serve over chicken and mushroom stirfry. Top with green onion

No comments:

Post a Comment