4 cup cold cooked rice
1 cup chopped green onion
1 cup chopped celery
1 cup chopped carrots
2 tbsp sesame oil
1/2 tsp garlic powder
1 lb chicken breast meat cut into bite s, ize pieces
1/2 cup shelled sunflower seeds
4 tbsp soy sauce divided
1 beaten egg with 1 teaspoon water
A Recipe for
Sunflower Chicken Stir Fry
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This Recipe for Sunflower Chicken Stir Fry is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Sunflower Chicken Stir Fry from the recipe cookbook of Recipes-to-go (Asian)
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Before beginning to cook make sure the rice is cooked and cooled and
the onions, celery and carrots are chopped, stir-frying goes fast.
Combine the sesame oil and garlic powder and add chicken to marinate
briefly while wok or skillet is heating. Heat electric skillet or wok
to about 375 degrees and add chicken. STir-fry chicken about halfway
through, after 5-7 minutes. Add onions, celery and carrots and 2
tablespoons of the soy sauce. Stir-fry to mix and add the egg.
Continue mixing quickly. When egg is cooked, add cold rice and
remaining 2 tablespoon soy sauce. Stir-fry over high heat until rice
is hot. This would be good with crisp toasted pita bread and fresh
fruit.
Serves: 6
Sunflower Chicken Stir Fry Recipe brought to you by Recipes To-Go