“A quick, easy and tasty meal! This recipe is for ONE serving so multiply accordingly. This could be considered a stir fry. I made this in a frying pan on a whim and it turned out to be quite good. I eat a restricted diet but this fit easily into my daily regimen! Feel free to add or remove vegetables to this recipe. I enjoy mushrooms and feel they add extra flavor.”
READY IN:
10mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 1 12 cups stir-fry chicken (cut into bite sized pieces)
  • 1 tablespoon chopped fresh garlic (the jar kind is what I used)
  • 2 tablespoons virgin olive oil
  • 1 teaspoon garlic and onion medley seasoning
  • 14 teaspoon ground paprika
  • 14 teaspoon ground red pepper
  • 1 cup sliced mushrooms
  • 1 sliced zucchini
  • salt

Directions

  1. Start two pans on the stove top, in both, heat 1 tbsp olive oil in a skillet on med-high with 1/2 tbsp fresh chopped garlic.
  2. When heated, add chicken to one pan and begin cooking the vegetables in the second pan.
  3. Stir or flip the chicken and continue to cook until exterior of chicken has turned white.
  4. When the chicken has turned white, combine the two pans. Then add 1/2 tbsp fresh chopped garlic, paprika, red pepper and garlic and onion medley.
  5. Stir until thoroughly cooked and salt to taste.
  6. Be sure to cook until chicken is thoroughly cooked (how long will depend on how high of a heat your stove is set to) but mine took about 5 minutes. If the chicken cooks too long it will be tough.
  7. Serve immediately while warm.

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