1 pound packaged skinless, boneless, chicken breast strips
1 tablespoon cooking oil
1 16oz. package frozen stir fry vegetables
1-8oz. can pinneapple chunks (juice pack)
2-3oz. packages dried ramen noodles
2/3 cup bottled stir-fry sauce
1/2 cup water
Instructions
1. If nessary, put the chicken on the cutting board and use the sharp knife to cut into bite size pieces.
2. Pour the cooking oil into the skillet. Put the skillet on a burner. Turn burner to medium-high heat. Heat oil. You can tell when the skilletis hot enough by sprinkling a coulpe drops of water into the skillet. When the water drops dance on the surface, it is time to add the chicken. Add chicken to skillet; cook about 6 min. or until chicken pieces are no longer pink, stirring chicken all the time with the wooden spoon. Add vegetables to the skillet. Cover skillet with lid. Cook for 5-7 minutes or until vegetables are tender but still slightly crunchy.
3. While vegetables ae cooking, open the can of pineapple, using a can opener if nessary. Open the packages of noodles. Break each block of noodles into small pieces in a bowl. Throw away the seasoning packets
4. Add pineapple chucnks and juice, noodles, stir-fry sauce and water to the vegetables and chicken in the skillet. Use the wooden spoon to stir until the liquid covers all the pieces. Bring to boiling; turn heat to medium-low heat. Cover and cook about 3 minutes or until noodles are tender, stirring now an then with a wooden spoon.
Originally Submitted
6/19/2012
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