2 boneless, skinless chicken breast halves
1 unpeeled banana to taste
2 tablespoons sesame seeds
2 tablespoons curry powder
1 tablespoon chicken bouillon granules
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon vegetable oil
2 teaspoons garlic powder
1 teaspoon dried red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon cayenne pepper
1/8 teaspoon dried marjoram
Melt the butter in a large skillet or wide skillet over medium heat.
Saute the chicken breasts in a mixture of 1 tablespoon sesame seeds, curry powder, chicken bouillon, salt, onion powder, oil, garlic powder, red pepper flakes, oregano, basil and cayenne pepper over medium heat. Mix thoroughly.
Uncover the skillet and add chicken meat. Add salt, white sugar, flour, chicken bouillon, chili powder, garlic powder and oregano to the skillet. Stir fry until juices run clear and chicken is cooked through and no longer pink inside, about 5 minutes. Drain on paper towels.
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