FEEDS: 4-6

WHAT YOU'LL NEED:

• 3 chicken breasts, skinless and boneless
• 3 T. canola oil
• 3-5 cloves fresh chopped garlic
• 1 t. seasoned salt
• 2-3 T. Hoisin sauce
• 2-3 T. canola oil
• 1 medium onion, peeled and sliced
• 1/2 each red and orange pepper, seeded and sliced
• 6-8 white mushrooms, sliced
• 2 C. fresh snow peas, cleaned and steamed just till tender
• 1/2 c. frozen peas
• 2-3 T. soy sauce
• 2-3 C. cooked rice or wheat pilaf

LET'S COOK

Slice the chicken breast into small finger strips. Toss in a bowl with the 3 T. canola oil, chopped garlic, seasoned salt and a few grinds of black pepper.

Heat a large saute pan over a high flame. Drop in the chicken, stirring it frequently until it’s almost all cooked thorough. Add the Hoisin, toss to combine, then remove the pan from the stove and spoon the cooked, seasoned chicken into a clean bowl. Set it aside.

Rinse out the saute pan, then place back on the high burner. Add the 2-3 T. of canola oil and when it’s hot, drop in the sliced onion and peppers. Stir it around, cooking just until the vegetables are el dente.

Now add the fresh mushrooms and saute a few more minutes. Drop in the cooked snow peas, frozen peas and cooked chicken, toss it together, then pour in the soy sauce and combine it all together. Now add the cooked rice or wheat pilaf and heat through. Serve right away.

MORE IDEAS:

You can substitute an equal amount of sliced pork tenderloin in place of the chicken breasts.