Quick Garlic and Herb Chicken
- 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
- 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.
- When heated, add chicken to one pan and begin cooking the vegetables in the second pan.
- Stir or flip the chicken and continue to cook until exterior of chicken has turned white.
- 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.
- Stir until thoroughly cooked and salt to taste.
- 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.
- Serve immediately while warm.
stirfry chicken, fresh garlic, virgin olive oil, garlic, ground paprika, ground red pepper, mushrooms, zucchini, salt
Taken from www.food.com/recipe/quick-garlic-and-herb-chicken-422702 (may not work)