Fried Rice With Chicken

• 2 Tbsp. vegetable oil, divided
• 1 c. chopped bok choy (Chinese cabbage) or green cabbage
• 1 c. snow or English peas
• 1/2 c. sliced green onions
• 1 clove garlic, finely chopped
• 1 lb. skinned and deboned chicken breasts, cut into thin strips
• 1 envelope Lipton onion mushroom recipe soup mix
• 3/4 c. water
• 1 Tbsp. soy sauce
• 1/8 tsp. pepper
• 2 c. cooked rice

1. Heat 1 tablespoon of the oil in wok or large skillet over medium-high heat.
2. Add bok choy, snow peas, green onions and garlic; stir-fry 3 minutes or until vegetables are crisp-tender. Remove vegetables; reserve.
3. Heat remaining 1 tablespoon oil in wok.
4. Add chicken strips; stir-fry 3 minutes or until tender. Thoroughly blend soup mix, water, soy sauce and pepper in small bowl; stir into chicken.
5. Add cooked rice and vegetables; heat completely through and serve.

vegetable oil, bok choy, snow, green onions, clove garlic, chicken breasts, onion mushroom, water, soy sauce, pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461159 (may not work)