REFRESHING BANANA-BERRY CLOUD SMOOTHIE2/3 c. light vanilla soymilk1 T. sugar-free; fat-free banana-flavored instant pudding mix…
Spicy Chicken and Beef Medley Stir-Fry
| Spicy Chicken and Beef Medley Stir-Fry | Print |
Recipe By: Alice Morrow
Spicy Chicken and Beef Medley Stir-Fry
Ingredients
- ****I bought the already packets of Chicken and Beef Stir-Fry at the Supermarket. These were purchased at Champagne’s in Lafayette. The packet contains about 8 oz. of the chicken strips or beef (flank steak) strips, along with slices of the multi colored bell peppers.
- I added the following:
- 1 red onion, thinly sliced
- 1 (8-oz.) package of sliced large portabella mushroom caps
- 1 (8-oz.) container fresh pico de gallo
- 1 bottle Sriracha sauce
- 1 bottle soy sauce
- Salt, red/black pepper
- Olive oil
- Chopped green onions, garnish
Instructions
- In large skillet or wok, heat over medium heat.
- Drizzle bottom of pan with olive oil.
- Season the chicken and meat.
- Start browning chicken first, it will take a little longer.
- Push the chicken to the side and add meat and cook until browned.
- Remove the chicken and meat to a platter and set aside.
- Drizzle a little more olive oil to pan.
- When hot, add red onion and bell peppers and saute until crisp-tender.
- Add the mushrooms and cook another 2-3 minutes.
- Drizzle the sriracha sauce over the veggies. Add as much as you like. Add about ¼ c. soy sauce. Mix well.
- Add the chicken and meat back to the skillet.
- Cook until heated. Stir occasionally.
- Garnish with green onions.
Notes
*****You can serve with any type of rice or oriental noodles.
Related Posts
