Stir Fry Chicken and Vegetables
8 oz / 220 g canned cooked chicken, cut into cubes
1 sliced onion
3 cloves garlic, diced
1 stalk of celery, sliced
1 (6 oz / 170 g) can of sliced mushrooms
1 (20 oz / 400 g) can of bean sprouts
1/4 cup water
3 Tbs oil
2 Tbs sesame oil (if available)
3 Tbs soy sauce
1. Heat large frying pan on high heat.
2. Add oil, onions, garlic, and celery and cook until onions are
transluscent.
3. Lower heat to medium high. Add water, soya sauce, sesame
oil, and chicken. Cover and cook 3-5 minutes.
4. Add mushrooms and bean sprouts. Cover and cook 2
minutes.
Serve with rice.
8 oz / 220 g canned cooked chicken, cut into cubes
1 sliced onion
3 cloves garlic, diced
1 stalk of celery, sliced
1 (6 oz / 170 g) can of sliced mushrooms
1 (20 oz / 400 g) can of bean sprouts
1/4 cup water
3 Tbs oil
2 Tbs sesame oil (if available)
3 Tbs soy sauce
1. Heat large frying pan on high heat.
2. Add oil, onions, garlic, and celery and cook until onions are
transluscent.
3. Lower heat to medium high. Add water, soya sauce, sesame
oil, and chicken. Cover and cook 3-5 minutes.
4. Add mushrooms and bean sprouts. Cover and cook 2
minutes.
Serve with rice.