3 pounds fresh chicken, skinned and de-boned
Chicken broth
4 carrots, sliced thin
2 celery stalks, sliced thin
2 sweet bell peppers, cut into strips
1 tomato, chopped
Handful of fresh young snap beans
½ cup uncooked rice
½ cup vegetable oil
½ cup tomato catsup
Cube the chicken meat; set aside. In large skillet, stir-fry all
vegetables except tomato in oil until tender/crisp. Add rice, catsup, chicken
and enough broth to cover. Cover pan and simmer until rice is cooked
through. Stir in tomato and salt and pepper to taste.
Heat through but don’t overcook. Serves 4-6
Continually improving. All rights reserved.
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