How to Cook Perfect Raspberry inferno Chicken stir fry

Raspberry inferno Chicken stir fry. Raspberry inferno Chicken stir fry boneless chicken breast or boneless strips • Raspberry inferno plus extra if you have it • Your preferred frozen stir fry vegetables • med to LG onion, cut in slices • oil (your choice) • rice (depending upon amount your feeding) • water for the rice • Salt and pepper to taste Directions Sprinkle chicken with salt and pepper. Meanwhile, in a small saucepan, combine the remaining ingredients. In a nonstick skillet, saute onion in oil until tender.

Heat oil in a wok or large skillet over medium-high heat. Raspberry inferno Chicken stir fry boneless chicken breast or boneless strips • Raspberry inferno plus extra if you have it • Your preferred frozen stir fry vegetables • med to LG onion, cut in slices • oil (your choice) • rice (depending upon amount your feeding) • water for the rice • Salt and pepper to taste Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Add in the white scallion pieces, garlic, ginger and jalapenos. You can have Raspberry inferno Chicken stir fry using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Raspberry inferno Chicken stir fry

1. It's 1-2 lb of boneless chicken breast or boneless strips.
2. You need 2 Tbsp of Raspberry inferno plus extra if you have it.
3. It's of Your preferred frozen stir fry vegetables.
4. You need 1 of med to LG onion, cut in slices.
5. You need 2 tbsp of oil (your choice).
6. It's 1-2 cups of rice (depending upon amount your feeding).
7. It's 3-4 cups of water for the rice.
8. Prepare of Salt and pepper to taste.
9. You need of Soy sauce or personal preference.

However, a stir fry is not a saute. A saute is a quick cooking in a small amount of oil. In fact, such a small amount of oil is used it can be considered a dry-heat method of cooking. A stir fry, however, involves even higher heat and more fat is used.

Raspberry inferno Chicken stir fry instructions

1. Place chicken in a bowl with the Raspberry inferno and allow to marinade for about 30 minutes.
2. I prefer to cook in cast iron as it makes the food taste so much better. On med heat add oil to the pan and add your chicken with the sauce, cover and cook until done turning the chicken often..
3. While the chicken is cooking, cook the rice per package directions..
4. Remove chicken from pan and cut into chunks and return to the pan. Stir well to ensure that all the chicken is covered in the sauce again and add your vegetables..
5. I added some left over portobello mushrooms to this dish for that extra flavor. Cover and let the vegetable steam about 5 minutes..
6. If you have any left over Raspberry inferno this is when I add it to the pan. If you want your sauce a little thicker you can add some corn starch..
7. Bowl or plate, your choice and enjoy.

In a saute, the different ingredients can be cut to different sizes. Remove from pan, slice into strips, set aside. Use a processor to mix and store refrigerated. GREAT as a sauce for chicken wings!!!!! Add to the frypan with a splash of water and stirfry for three minutes.