Chicken Vege Stir Fry (Part 2)
In a recent post, I gave instructions on cooking bulk chicken and freezing in bags for future use.
At the end of the day, it is so convenient to pull the pre-cooked chicken out of the freezer and proceed with cooking supper. This saves me so much time and effort!
This quick and delicious meal is cooked with a bag of prefrozen chicken that has been thawed.
4 Tablespoons Olive Oil (divided)
1 cup Precooked Chicken (deboned)
1 – 14.4 ounce bag Birds Eye Stir-Fry Vegetables: Pepper Stir-Fry (sold in the freezer section)
1 cup Sugar Snap Peas (fresh or frozen)
2 Tablespoons Minced Garlic
1 – 16 ounce box P. F. Chang’s Signature Rice
Frozen Eggs Rolls of your choice
Place egg rolls in oven, following manufacturer’s, and bake while you are cooking Chicken Vege Stir-Fry.
Pour two tablespoons olive oil in two different skillets.
In one skillet, add: 1 bag of pepper stir-fry, precooked chicken, minced garlic, and sugar snap peas.
In other skillet, add: one box (2 bags) P. F. Chang’s Signature Rice.
Cook both until done, stirring frequently.
Yes, it is that easy!
Chicken Vege Stir Fry (Part 2) ©Camelia Elliott “All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission of the publisher.”