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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, chopped | green or red pepper chopped | 1 | serving | Chicken Breast Boneless-skinless | 1/2 | cup, chopped | Carrot, sliced into thick coins | 1/4 | cup, chopped | Onion, chopped | 2 | tablespoons | bouillon, chicken | 1/2 | tablespoon | 1 cup Vegetable Oil | 2 | teaspoons dry | Old Bay | 1 | teaspoon | cayenne pepper | 1 | dash | salt | 1 | dash | black pepper | 1/2 | cup, chopped | broccoli florets | 1/2 | teaspoon | Mrs Dash |
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Steps
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Sequence
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Step
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| | 1 | Chop onion, green pepper, and carrots into dime-sized pieces. Halve broccoli florets. | | 2 | Bring one cup of water to boil and add chicken bouillon. Stir. Set aside. | | 3 | Place stir-fry pan onto stove with medium heat. Add half tablespoon of oil and let warm for three-four minutes. | | 4 | Cut chicken breast into one-square-inch pieces. | | 5 | Add vegetables to pan. Add one teaspoon of Old Bay to pan. Cook down for one minute. | | 6 | Add chicken and then other teaspoon of Old Bay to pan and cook for three to four minutes stirring occasionally. | | 7 | Add salt, pepper, cayenne, and Mrs Dash. Stir. | | 8 | Add two tablespoons of chicken bouillon cube broth. Mix and cover. Turn heat down to simmer and let sit for five minutes. | | 9 | Remove lid and stir. Serve hot off the pan. |
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