3 boneless, skinless chicken breast halves
1 onion, chopped
3 carrots, chopped
1 green bell pepper, chopped
1 cup water
1 teaspoon soy sauce
1 cup vegetable oil
1 onion, chopped
4 strips bacon
1 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth
1 tablespoon beef bouillon granules
2 tablespoons chicken bouillon granules
1 teaspoon ground black pepper
salt and pepper to taste
In a large bowl, mix the chicken, onion, carrots, bell pepper and water. Transfer the mixture to a large resealable plastic bag and seal to prevent sticking.
Stir fry chicken in batches, turning once, until golden brown. Drain on paper towels and serve hot or cold.
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