Chicken Stir-Fry -- Two Methods- Cooking for 2

Chicken Stir-Fry 1 chicken leg quarter (cooked or raw), boned and cut into bite-sized pieces 1/2 cup rice 1 1/2 tbs peanut oil 1/3 cup baby carrots or 1 lg. carrot cut into rounds 1/3 cup broccoli florets 1/2 can water chestnuts 1/3 cup snap peas 1 tbs soy sauce 2 tbs oyster sauce

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    Piggy Chicken Stir-Fry -- Two Methods

    Chicken Stir-Fry
    1 chicken leg quarter (cooked or raw), boned and cut into bite-sized pieces
    1/2 cup rice
    1 1/2 tbs peanut oil
    1/3 cup baby carrots or 1 lg. carrot cut into rounds
    1/3 cup broccoli florets
    1/2 can water chestnuts
    1/3 cup snap peas
    1 tbs soy sauce
    2 tbs oyster sauce
    Cook rice. Heat oil in a skillet over medium-high heat.

    If chicken is cooked:
    Add carrots, broccoli, water chestnuts, and snap peas and cook, stirring frequently, for 2 minutes. Add chicken and soy sauce. Cover and reduce heat to medium low. Cook until heated through - about 5 minutes.
    If chicken is raw:
    Season chicken with salt and brown in skillet on all sides. Add carrots, broccoli, water chestnuts, and snap peas and continue cooking, stirring frequently, for 2 minutes. Stir in soy sauce and vegetables, cover and reduce heat to medium low. Cook until chicken is done - about 5 minutes. Serve over rice with additional soy sauce and oyster sauce. Serves 2.

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