Sunflower Chicken Stir-Fry Print
2 Tbsp sesame oil
1/2 tsp garlic powder
1 lb chicken breast meat, cut into bite-size pieces
1 cup chopped green onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup shelled sunflower seeds
4 Tbsp soy sauce, divided
1 beaten egg with 1 tsp water
4 cups cold cooked rice

Combine the sesame oil and garlic powder and add chicken to marinate briefly while wok or skillet is heating. Heat electric skillet or wok to about 375° and add chicken. Stir-fry chicken about halfway through, after 5 to 7 minutes. Add onions, celery, carrots, sunflower seeds and 2 Tbsp soy sauce. Stir-fry to mix and add the egg. Continue mixing quickly. When egg is cooked, add cold rice and remaining 2 Tbsp soy sauce. Stir-fry over high heat until rice is hot. Serve with crisp toasted pita bread and fresh fruit. Serves 3 - 4.

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