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Recipe type: Entree
Author: Coog
  • Chicken (Raw) 8oz
  • Rice 1cup (uncooked)
  • Water 2 1/4 cup
  • Mushrooms cut in slices 1 1/3 cup
  • Green Onions ½ cup
  • Garlic Chopped 1 Clove
  • Onion
  • Green Pepper
  • Olive Oil 2Tbs
  • Sherry or White Wine 2Tbs
  • Onion Powder
  • Garlic Powder
  • White Pepper ¼ Tsp
  • Coog’s Multi-Purpose Rub Seasoning
  1. In a Medium Sauce pan, bring 2 1/4 Cup of water to a Boil and add 1Tbs of either
    Olive oil or Butter, a sprinkle of salt, and 1 cup of uncooked rice.
  2. After Boiling Rice for 5min turn heat down to simmer, and cover for 20min.
  3. In a Large Stainless Steel Skillet add 2-3Tbs of Olive Oil and turn the temperature to
    medium high heat on Stove Top.
  4. Add 8oz of Boneless Chicken Thigh or Breast meat cut into 1 inch strips and Stir-Fry.
  5. Once the Sauted Chicken pieces are about half done, move the Chicken to the
    outer edges of the skillet and mix the remaining vegetables, and continue to Stir-Fry.
  6. Combine the Stir-Fried Chicken and Vegetable Mixture and season with Garlic Powder,
    Onion Powder, White Pepper, and Coog’s Multi-Purpose Rub Seasoning;
  7. Drizzle 2Tbs of Sherry or White Wine over the Stir-Fry Mixture and Stir until cooked
    down or mostly evaporated.
  8. Serve over the cooked white rice and Enjoy!

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Coog's Seasoning


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