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.