Chicken Stir-Fry

• 2 bags white rice
• 4 peppers
• 2 onions
• 4 oz. chicken
• 1 celery
• 2 or 3 cans artichokes packed in water, cut in half
• oil
• parsley
• 1 small clove garlic, chopped fine
• 1/4 c. pepperoni, chopped or in small pieces
• 1/4 c. chopped black olives
• 1/4 c. plain bread crumbs
• dash of salt and pepper
• 1/4 c. grated cheese
• 1 lb. thin steaks (ribeye or Delmonico sandwich size steaks)
• 2 Tbsp. olive oil
• 1 tsp. parsley
• 1 small chopped clove garlic
• 2 Tbsp. oregano
• dash of salt and pepper
• 1 small can tomato sauce
• 1 small can water

1. Put all ingredients in pan.
2. When steak is brown on each side, cover and simmer 45 minutes to 1 hour.
3. Can be eaten over rice, noodles or just as sandwiches.

white rice, peppers, onions, chicken, celery, artichokes packed, oil, parsley, clove garlic, pepperoni, black olives, bread crumbs, salt, grated cheese, thin, olive oil, parsley, clove garlic, oregano, salt, tomato sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978692 (may not work)