Herbed Chicken Stir-Fry

• 2 Tbsp. flour
• 2 tsp. chicken bouillon granules
• 1 tsp. seasoned salt
• 1/2 tsp. basil
• 1/4 tsp. oregano
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 Tbsp. oil
• 2 medium chicken breasts, skinned, boned and cubed
• 3 medium zucchini, thinly sliced
• 3 tomatoes, cut into eighths

1. Combine 3/4 cup of cold water, flour, bouillon granules, salt, basil and oregano.
2. In a large skillet or wok, stir-fry onion and garlic in hot oil until tender.
3. Remove.
4. Stir-fry chicken, half at a time, for 3 to 4 minutes, adding more oil if needed.
5. Remove chicken from skillet or wok.
6. Add zucchini and stir-fry for 5 minutes.
7. Add bouillon mixture and tomatoes; cook and stir until bubbly.
8. Add chicken and onion.
9. Cook 1 minute more.
10. Serve with rice or chow mein noodles.

flour, chicken bouillon granules, salt, basil, oregano, onion, clove garlic, oil, chicken breasts, zucchini, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543889 (may not work)