Ingredients:
1 lb chicken breasts
1 tbsp cooking oil
1 16-ounce package stir-fry vegetables
1 8-ounce can pineapple chunks
2 3-ounce packages dried ramen noodles
2/3 cup bottled stir-fry sauce
1/2 cup water
Preparation:
Cut chicken into bite-size pieces. Pour the cooking oil into a skillet and heat on medium-high. Add the chicken when skillet is hot. Cook about 6 minutes, or until chicken pieces are no longer pink, stirring chicken all the time. Add vegetables to the skillet and cover. Cook for 5 to 7 minutes, or until vegetables are tender but slightly crunchy.
Break each block of ramen noodles into small pieces. Throw away the seasoning packets.
Add pineapple chunks and juice, noodles, stir-fry sauce and water to the vegetables and chicken in the skillet. Stir until the liquid covers all of the pieces. Bring to boiling; turn heat to medium-low. Cover and cook about 3 minutes, or until noodles are tender, stirring now and then.
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