Peppery Cajun Stir-Fry

• 1 pkg. boneless chicken thighs
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. crushed red pepper
• 1/4 tsp. coarse black pepper
• 1/4 tsp. ground white pepper
• 1 Tbsp. vegetable oil
• 4 scallions, thinly sliced
• 1 large green pepper, cut into thin strips
• 1 large orange or yellow pepper, cut into thin strips
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. minced fresh parsley
• 2 c. cooked brown rice

1. Trim and discard fat from thighs and cut them into thin strips. In medium sized bowl, toss chicken with Italian seasoning and red, black and white pepper.
2. In large wok or nonstick skillet over medium heat, heat oil.
3. Add seasoned chicken and stir-fry about 3 minutes or until just cooked through.
4. Add scallions and cut peppers; stir-fry 2 minutes.
5. Stir in Worcestershire sauce.
6. Cook 1 minute longer or until chicken is nicely brown.
7. Sprinkle with parsley and serve over brown rice.

chicken thighs, italian seasoning, red pepper, coarse black pepper, ground white pepper, vegetable oil, scallions, green pepper, orange, worcestershire sauce, parsley, brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844860 (may not work)